A bag of frozen chicken breast?

Question

I have a bag of frozen chicken breast that I would like to cook up. I want some type of skillet meal, I don't want to turn on the oven and don't have a grill. Something interesting. No stir fry or fried chicken.

Answer 1

OK. Defrost chicken breasts first thoroughly. Then place them in a bowl with some grainy mustard, pepper, salt and some 0 fat natural yoghurt for as long as you like, say 2 hours at least, turning a few times, then remove them from the mixture.
Heat your skillet with a little olive oil, and cook chicken. Should be delicious. Served on a bed of rocket lettuce dressed with freshly squeezed lemon juice or maybe some balsamic vinegar. Good protein meal, low in fats.

Answer 2

Creamy chicken enchiladas: 1 pound boneless chicken breasts diced 1 8oz package cream cheese cut into cubes Flour or corn tortillas 1 can diced green chili peppers ground cumin 1 or 2 can green enchilada sauce Shredded cheese Cook the chicken in a skillet and when the chicken is done add the cream cheese, it will melt. As the cream cheese melts add the green chilis, and a couple of good dashes of cumin. Continue to heat on low until the cream cheese has melted. Fill a tortilla with the chicken mix, roll and place in a baking dish, Continue until the chicken mix is gone. Top with the enchilada sauce and sprinkle with cheese. Bake at 350 for about 10-15 min or until the sauce is nice and hot and the cheese is golden and bubbly. ------------ Or make this chicken taco salad with this sauce: Polo Verde Sauce: 3/4 cup butter 3/4 cup flour 1 1/2 tbsp cumin 1 tsp garlic powder 2 cups 1/2 and 1/2 or evaporated milk 2 cups hot chicken stock (or hot water with bullion) 1 small can diced green chili's 4 tbsp canned jalapenos chopped Melt the butter and stir in the flour. Let it cook and bubble for just a few minutes. Then whisk in the cumin and garlic powder. Then add a healthy splash of the 1/2 and 1/2 and whisk well, let it thicken up a bit. Then add a healthy splash of the stock, whisk and let it thicken up. Repeat until you have added all the liquids.

Answer 3

Cola Chicken

Ingredients
4 each Chicken boneless, skinless, up to 6 breasts if small
1 cup Ketchup
1 can Diet cola


Directions
Place chicken breasts into a skillet.

Pour cola and ketchup over the chicken and bring to a boil.

Cook, covered over medium heat until chicken is done (approximately one hour).

Raise heat and cook uncovered until sauce thickens. This might take awhile, so keep a close eye on it.

Or dump everything into a crockpot and cook until done (about 3 hours or so).

Serve with fried potatoes, rice, or steamed vegetables.

Answer 4

Chicken Enchilada Skillet

• 1 tablespoon oil
• 1 lb. boneless skinless chicken breasts, cut bite-sized
• 1 14.5 oz. can chicken broth
• 1/4 cup ranch dressing
• 2 tablespoons flour
• 6 flour tortillas, cut into small pieces
• 1 cup shredded four cheese
• 1/2 cup salsa

• Heat oil in large deep skillet on medium-high heat. Add chicken; cook 7 minutes or until cooked through; stirring occasionally.
• Mix broth, dressing and flour until well blended; gradually add to chicken, stirring constantly. Bring to boil. Reduce heat to medium-low; simmer 3 minutes. Add tortillas; stir to combine.
• Sprinkle with cheese; cover. Simmer 3 to 5 minutes or until cheese is melted. Top with salsa.

Answer 5

4 chicken thighs or 2 breasts
2 potatoes, quartered
1 red capsicum (sliced)
1 green capsicum (sliced)
Olives in abundance, green, black or both
1 onion, quartered
1 tsp dried rosemary
1 tsp minced garlic
1 tsp dried chilli flakes
1 tbs dried oregano
1 tbs dried fennel
1 tbs black pepper
Salt
1 sliced chorizo sausage
Juice of ½ a lemon (and then throw in the squeezed lemon half)
¼ cup white wine
2 tbs olive oil

Put all ingredients in a covered pan. Cook on low for approx 1 hour.
When the potatoes are done thicken using about 3 heaped tsp cornflour mixed with about ½ cup cold water. Then add it to stew. It should thicken almost immediately - turn heat off, cover, and let stand 5 mins.

Answer 6

Chicken Caesar Salad In Pitas Serves 4

Ingredients:
1/2 pound sliced cooked chicken -- cut into strips
2 cups thinly sliced romaine lettuce
1/2 cup purchased Caesar salad dressing
4 pita (pocket) breads (6-inch) -- halved
1 ounce shredded fresh Parmesan cheese

Directions:

In medium bowl, combine chicken, lettuce and dressing; toss to coat. Spoon chicken mixture into pita bread halves. Top with cheese.

Chicken Waldorf Salad Serves 4

Ingredients:
1 cup chopped cooked chicken breast
8 ounces apples -- chopped
1/2 cup diced celery
2 green onions -- sliced
1/4 cup plain nonfat yogurt
2 tablespoons light mayonnaise
2 teaspoons lemon juice
1/2 teaspoon sugar

Directions:

Combine chicken, apple, celery, and green onions in a medium mixing bowl. Stir together yogurt, mayonnaise, lemon juice and sugar in another small bowl. Pour yogurt mixture over chicken mixture. Toss to mix well. Cover and chill for 2 hours.

Answer 7

cut chicken in strips and fry up
fry up some bacon- i use 1/2 lb, crumble (added before serv)
drain off some fat
cook up a 1/2 onion, diced or sliced in bacon fat
add 1 can cream of your choice soup
1 can milk
blend all
add 1/2-1 lb bag of frozen peas and carrots and chicken
season to taste
add bacon before serving

serve with rice or egg noodles

sooo yummy!!

Answer 8

Salt and pepper the breasts, brown them in the skillet and add a can of cream of mushroom soup. Simmer until done...you can also add onions or whatever. This is real good with rice or mashed taters....you can even add broccoli at the end of cooking time.

Answer 9

well this isn't skillet but why don't you make a chicken casserole on the back of the jiffy baking mix box there's a recipe for a chicken cheese a broccoli casserole its so delicious.

Answer 10

*************ONE SKILLET CHICKEN CACCIATORI
2 tbs olive oil
1 medium onion, sliced
1 clove minced garlic
1 1/2 cup fresh mushrooms pieces
1 package of skinless split chicken breasts, or thighs- about 3-4 breast, or 4-5 thighs
2 cans Delmonte garlic and onion tomatoes-diced, undrained
2 cans diced tomatoes, undrained
1 6 oz can of tomato paste
3/4 cups dry white wine, or cooking sherry
1 tsp sugar
1/2 tsp dried rosemarry
1/2 tsp dried oregano
1/2 tsp dried basil
1/tsp dried thyme
salt and pepper for taste
1 tbs parsley
mozzarella or Parmesan cheese
1 pkg linguini or thin spaghetti noodles
Heat oil in a large skillet. Add chicken. Brown well on both sides, about 2-3 mins on each side. Remove and leave drippings.
Add onions, garlic and mushrooms, saute until vegetables are just tender, about 5 minutes. Return chicken to skillet.
Meanwhile, mix together in a medium bowl, the diced tomatoes, paste, wine, sugar, salt and seasonings. Pour over chicken and vegetables. Bring to a boil; reduce heat and cover. Simmer on low temperature for 30-35 minutes or until chicken is no longer pink. (if you use a meat thermometer, 170 * for breasts, 180* thighs). Sprinkle the chicken with parsley and cheese.
Serve over hot cooked noodles. Spinach salad and garlic bread go well as accompaniments.

************SKILLET BARBECUED CHICKEN

1 broiler fryer, cut up
2 tbsp. butter
1/2 c. chopped onion
1/2 c. Karo dark corn syrup
1/2 c. catsup
1 tbsp. Worcestershire sauce
1/2 tsp. salt

In large skillet over medium heat brown chicken in butter; drain excess fat. Stir together remaining ingredients and pour over chicken. Cover; cook 30 minutes or until fork tender on low heat. Makes 4 servings.

************************Cherry Cola Chicken

INGREDIENTS
2 cups hickory smoke flavored barbeque sauce
1 (2 liter) bottle cherry cola
1 cup grape jelly
1 (4 pound) whole chicken, cut into 6 pieces

DIRECTIONS
In a Dutch oven, large enough to hold your chicken, combine the barbeque sauce, 1 liter of cola and grape jelly. Add the chicken and pour in more cola if needed to cover it. Bring to a boil, then simmer over medium-low heat for 1 hour, adding more cola as needed to keep the chicken covered.
Preheat a grill for medium heat. Remove the chicken from the sauce, and place on the grill.
Cook, turning frequently for about 20 minutes, just until the skin is crispy. Heat the leftover sauce over high heat and boil for about 10 minutes to serve alongside the chicken.

**********CHICKEN & DUMPLINGS
2 cans of can butter biscuits
1 can Cream of Chicken soup
3 bouillon cubes
1 tsp garlic salt (optional)
3 to 4 boneless chicken breast
Boil chicken breast until done (20 minutes). While chicken is boiling, prepare dumplings.
Roll out can of biscuits on a work surface sprinkled with flour. Make them as flat at you can and check that they have a light coating of flour. Set them aside.
When chicken is done, remove from pan and set aside to cool, saving the water in the pot that the chicken was cooked in. Skim any foam off the surface; you want to make sure you have a good bit of water in the pot, about 3/4 full. If water has boiled off, then just add more. Bring to a boil and add 1 can of Cream of Chicken, 2tbs butter, 3 boullion cubes, 1 tsp of garlic salt. Stir well
Over medium high heat, begin adding dumplings. Tear them into quarter size pieces and drop into the boiling water.
Hint: The less you stir the better they are, so after you add all of them, reduce the heat to medium setting, stirring only occasionally. Add chicken back into pot, tearing into small pieces. Cook until the dumplings are soft; this usually takes 30 to 45 minutes. I promise these are the best dumplings you will ever eat!. Enjoy!