What's a quick, but yummy, recipe for chicken breasts?

Question

I'm making boneless skinless chicken breasts for dinner....
What is a good (kid friendly) recipe to use that won't take hours to make?

Answer 1

Easy Cheesy Chicken -- Takes about 10-15 minutes to prepare, 45-60 minutes to cook

You will need:

4-6 boneless, skinless chicken breasts

One small package Pepperidge Farm Stuffing or half a large bag (there are several kinds, I use the original in the blue bag)

One can Campbell's cream of celery soup

4-6 slices Swiss cheese

1 1/2 sticks of butter

Place the chicken breasts in a 9 x 13 pan. Put a slice of Swiss cheese on each chicken breast. Cook the cream of celery soup with milk as per the directions, then pour the soup over the chicken breasts and cheese. Melt the butter, mix it in with the stuffing mix, and spread the stuffing mix over everything. Bake at 350 degrees for 45-60 minutes, depending on your oven (mine's newer and it's gas, so it only takes 45 minutes). Served this to children many times and never got a complaint.

Answer 2

Pre heat oven to 350. Take boneless chicken breasts and trim off fat. Place in the bottom of 13 x 9 pan and then pour a can of frozen limeade over the top. Cook for approx. 1 hour but in last 5-7 minutes put oven on broil so chicken has the browned outside.

This is very good and very easy!

Answer 3

Four chicken breast halves
1 can of chicken broth
two eggs
mushrooms (optional - either fresh or canned)
seasoned bread crumbs
4-6 slices of muenster cheese

marinate the chicken in the two beaten eggs for at least 30 minutes. dredge them in the bread crumbs and lightly brown them on the stove top. then place them in a baking pan. top with the optional mushrooms and cheese. pour the broth over the chicken and bake until the chees is slightly brown, about 30 minutes. This is really good with rice.

Answer 4

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Answer 5

Brush them with either Durkee's hot sauce (or any similar Louisiana hot sauce, except Tabasco) or any brand of Dijon mustard. Bake in the oven at 350F for about 1 hour. Test if done. Slice into the chicken with a knife and juices should be clear, not pink.

Answer 6

my way is really easy, quick, and most importantly, DELICIOUS!

chicken breast
canola oil
corn flake crumbs
salt
pepper
optional- duck sauce for dipping

preheat oven to 350 deg
sprinkle chicken with salt and pepper
dip chicken, one piece at a time into the oil first, coating it on all sides.
then dip it into the cornflake crumbs
place chicken on a non greased baking tray
bake for 20-30 minutes, or until golden brown.

enjoy!

Answer 7

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Answer 8

You can pour Italian dressing and let them marinate or sprinkle Lemon Pepper seasoning on them and cook in the oven at 375 degrees for about 25 minutes turning once.

Answer 9

straight forward RANCH rooster BREASTS 4 boneless skinless rooster breasts a million/2 cup Italian bread crumbs (plus some extra for pan) 3 tablespoons of Hidden Valley dry Ranch Dressing mixture Pre-warmth oven to 375°. Spray backside of 9x13 baking dish with non stick cooking spray, then coat pan with extra bread crumbs. mixture dry Ranch Dressing with the a million/2 cup of Italian bread crumbs, then coat the two aspects of rooster breasts with the aggregate. place in pan and cook dinner everywhere from 30-60 minutes, counting on your oven. relatively common and speedy. this ought to do it for you!

Answer 10

Parmesan Chicken

6 bnls, sknls Chicken Breast
1 cup A/P flour
1 tsp. kosher salt
½ tsp. freshly ground black pepper
2 extra-large eggs
1 ¼ cups seasoned dry bread crumbs
½ cup freshly grated Parmesan cheese, plus extra for serving
Unsalted butter
Good olive oil

Cut chicken breasts into 1” strips, pat dry w/ paper towels.

On one dinner plate, combine flour, salt, and pepper. On a second plate, beat the egg w/ 1 Tbsp. of water. On a third plate combine the bread crumbs and parmesan cheese. Cot the chicken on both sides w/ the flour, then dip into the egg, then into the bread crumbs, pressing lightly.

Heat 1 Tbsp of butter and 1 Tbsp. of oil in a large sauté pan on medium-low. Cook chicken in batches on both sides until cooked through. Chicken is done when meat is opaque and juices run clear. Add more butter and oil to cook remaining batches as needed. Sprinkle more parmesan cheese on top of cooked chicken to serve.

--Ina Garten, Barefoot Contessa Family Style
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Buttermilk Baked Chicken
--Southern Living 2000 Recipe Hall of Fame

(I usually serve the "gravy" on the side. This is like oven-fried chicken! Mmm!)

1/4 cup butter or margarine
4 bone-in chicken breast halves
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups buttermilk, divided
3/4 cup all-purpose flour
1 (10 3/4-oz) can cream of mushroom or chicken soup, undiluted
Garnish: chopped fresh parsley

Melt butter in a lightly greased 13- x 9-inch baking dish in a 425 degrees oven.

Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour.

Arrange chicken, breast side down, in baking dish.

Bake at 425° for 25 minutes. Turn chicken, and bake 10 more minutes.

Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary.

Drizzle gravy over chicken and Mashed Potatoes. Garnish, if desired.