What are your favorite dishes for boiled chicken breasts?

Answer 1

CHICKEN BREAST WITH COCONUT SAUCE

2 tablespoons peanut or olive oil
2 tablespoons garlic, minced
3/4 cup Vidalia onions, diced
8 chicken breasts, boned, skinned, pounded to 1/2" thickness

In a heavy bottomed skillet, sauté onions and garlic. Add chicken breasts and brown lightly. Do not allow garlic to brown (you might want to add it towards the end of the sauté).

Sauce:

3/4 cup white vinegar
2 1/2 cups water
1 chicken bouillon cube
2 cloves garlic
1/2 teaspoon black pepper
1/4 teaspoon paprika
1 teaspoon oregano
1 teaspoon ground bay leaf
1/2 cup soy sauce (low sodium)
1 1/2 tablespoons sugar

In a blender, combine sauce ingredients. Add to skillet. Cover and simmer, stirring occasionally, until chicken is tender.

To Serve:

1/2 cup canned coconut milk
1/4 cup fresh parsley, chopped

Pour coconut over chicken and allow to simmer an additional 20 minutes. Place on serving dish and ladle over with sauce. Garnish with chopped parsley.
Makes 8 Servings, 1 chicken breast per serving.

CHICKEN BREAST TUSCANY WITH BABY PEAS

6 chicken breasts
2 eggs
2 tablespoons fresh parsley, minced
2 tablespoons flour
1/4 teaspoon garlic powder
3 tablespoons seasoned Italian bread crumbs
1/2 cup olive oil
3 cloves garlic
10 ounces frozen baby peas
4 large green onions (scallions), chopped
pinch of sugar or honey
3 lemons

Wash chicken, trim fat (leaving skin on). Pat dry. Place chicken breasts, one at a time between wax paper or plastic wrap. Pound with a meat mallet or heavy frying pan to flatten slightly.
Beat the eggs with a pinch of salt, 2 tablespoons parsley and garlic powder. Dip each chicken breast in, one at a time, then dredge them in flour mixed with garlic powder, then in the bread crumbs.

Heat 4 tablespoons olive oil in a skillet with 3 whole cloves garlic (peeled). Add chicken breasts, doing only 3 at a time so as not to overload the skillet. Turn garlic as it begins to take on color and then mash it into the oil with the tines of your fork. Remove garlic and replace with new cloves if it becomes too brown.

Saute chicken until golden brown, turning once to cook both sides evenly. When chicken is done, juices will run clear when poked with a fork. Drain on paper towels.

Thaw peas (drain if needed). Cook peas and scallions with a little water and remaining oil. Add salt, and just a pinch of sugar or honey, to taste. Serve alongside the chicken breasts.

Cut lemons into halves. Serve a half of a lemon, sliced into wedges or a decorative garnish with each serving, to be drizzled onto the chicken. Paprika may be sprinkled on the center of the chicken, if desired, to add color, and a sprig of fresh parsley can be tucked under the lemon wedges.


STUFFED GRILLED CHICKEN BREASTS

6 split chicken breasts
1/2 lb Italian sausage meat
3 cloves fresh garlic, minced
4 strips hickory or maple flavored bacon, chopped
1/4 lb fresh mushrooms, finely chopped
2 tablespoons butter
1 tablespoon fresh parsley, minced
1/4 teaspoon paprika
1/2 cup bread crumbs
1/8 teaspoon each onion and garlic powder
1 cup sherry
6 bacon strips
salt and pepper, to taste
wooden toothpicks or butcher's string

Sauté the sausage meat with fresh, minced garlic in 1/2 tablespoon olive oil; as the sausage begins to take on color, add the 4 bacon strips and fry til bacon is crisp and sausage is slightly browned, removing meat as it cooks. Add butter to pan and sauté the mushrooms over medium heat. Stir in bread crumbs and parsley. Season with salt, pepper, onion powder, garlic powder and paprika. Stir together well and pour in sherry to moisten. Remove from heat and stir in the sausage mixture.
Preheat grill until it reaches 350°F.

Split chicken breasts and pound with a meat mallet between sheets of plastic wrap. Do not make too thin. Spread sausage and bread crumbs mixture on eachchicken breast, and roll up so that chicken is stuffed on the inside. Wrap each piece with a strip of bacon and fasten with a wooden toothpick or tie into little bundles with cotton string that has been pre-soaked in water.

Spray chicken with olive oil spray and sprinkle lightly with garlic powder, paprika and black pepper.

Prepare grill for cooking over indirect heat, oiling the grates on the side opposite the lit burners so that chicken will not stick. Place chicken on the side of the grill which is not turned on, but leave the other side of the grill on high. Close cover on grill and watch temperature; reduce heat to 325°F and continue to grill for about 15 minutes, then turn once and leave for another 15 minutes or so (this depends on the size of the chicken pieces).

When chicken is pierced with a fork and juices run clear, it is done.

If chicken appears dry during cooking, spray or baste as needed with olive oil spray or olive oil, but do not leave the grill cover up for too long or the heat will be lost.

During the last 15 minutes of cooking, Grilled Potatoes can be put on the hot grill as an excellent accompaniment to this dish.

HOPE THIS HELPS! ;-)

Answer 2

It's gotta be this!!

CHICKEN & SHRIMP GUMBO-LAYA

2 whole chicken breasts - boiled and pulled
1/2 pound shrimp, boiled and peeled
1 piece of celery, chopped to 1/2 inch pieces
1 can cream of chicken soup
1/2 can diced tomatoes
1/2 cup onion, diced
3 cups water
10-12 green olives
1 bay leaf
1/2 teaspoon real bacon bits
1/2 cup broccolli, fresh, uncooked
pinch cayenene pepper
splash Worstershire sauce
1/2 teaspoon Tabasco or Texas Pete
1/2 teaspoon Old Bay seasoning
1/2 teaspoon Chef Paul Prudhomes all-spice seasoning

This recipe is a quick way to prepare a great meal with a few leftovers. Add all ingredients into 4 quart pot. Place on medium high and cook for approximately 1 hour.

Answer 3

Pan fry your chicken breasts in olive oil until they are golden brown (after slicing them down the middle lengthways if you wish), set them aside. In the same pan make a sauce by frying chopped onions, crushed garlic, a small chilli and then add a can of chopped tomatoes. Season well with pepper and a little salt. Simmer for 5 minutes then return the chicken to the pan and heat through. Serve with pasta topped with parmessan cheese and garlic bread on the side. You can add mushrooms or diced green peppers if you fancy more than just chicken.

Answer 4

These are my favorites using chicken and broccoli =0)

Broccoli Chicken Casserole
2-3 boiled chicken breasts, diced into small chunks
(just boil the chicken for at least 10-15 minutes or until no longer pink)
Cool and then cut into chunks
1 pkg broccoli
1 can of cream of chicken
Pepperidge Farm Stuffing
1/2 c. mayonnaise
1 1/2 tsp. lemon juice
4 oz pkg mild cheddar cheese
Boiled the broccoli for 5 minutes, then drain.
Combine soup, mayonnaise, and lemon juice. Mix with broccoli and diced chicken. Sprinkle with cheese and stuffing mix. Bake at 350' for 35 minutes :0}

This is easy and delicious.
Stove top Easy Cheesy Chicken Bake
1 pkg (6oz) Stove Top Stuffing Mix for Chicken
3 cups chicken chunks (i have used less)
1 (14 oz) frozen broccoli florets, thawed, drained
1 can cream of chicken soup
1/2 c. milk
1 1/2 c. shredded cheddar cheese (I prefer cheez whiz or velveeta)
Preheat oven to 400'. Prepare stuffing mix as directed on pkg; set aside.
Mix chicken and broccoli in baking dish. Stir in soup, milk and cheese; top with the prepared stuffing.
Bake 30 minutes or until cooked through

Answer 5

Boiled? You can slice them and arrange in a salad with greens and tomatoes, some olive oil and lemon or vinegar and salt and pepper. Fresh Basil or sage leaves would be nice too.

Answer 6

Chicken Mole served over rice

You can find Mole sauce in the supermarket.

Answer 7

Why would you boil it?

Well, I guess you could pull it and make sandwiches... You could season it with bbq sauce, jerk seasoning, pretty much any flavor you wanted and then just flash it in a pan.

Answer 8

after you boil the chicken, cook rice in it's broth. it's awesome. i've also boiled potatoes in the broth before. that's good too

Answer 9

I prefer my breasts uncooked.

Answer 10

Curried in a pie or pastie.