Anyone know a good Chicken Breast recipe?

Question

I need a good, easy, chicken breast recipe. Please and thank you.

Answer 1

Easy Chicken Stir-Fry
2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into strips
3 cups frozen stir-fry vegetables, thawed
1/4 cup GOOD SEASONS Asian Sesame with Ginger Dressing or Italian Dressing
2 Tbsp. soy sauce
1 Tbsp. honey
1/4 cup chopped Peanuts (opitional)
4 cups hot cooked instant white rice
HEAT oil in large skillet on medium-high heat. Add chicken; cook and stir 7 min. or until no longer pink.
ADD vegetables, dressing, soy sauce and honey; mix well. Cook an additional 2 min. or until heated through. Sprinkle with peanuts.
SERVE over the rice.

Baked Chicken
4 chicken breasts, with bone and skin
1/4 cup butter, melted
1-2 teaspoon Season-All salt (I use McCormick's)
Preheat oven to 400°F.
Spray a shallow baking dish with non-stick cooking spray.
Rinse chicken breast under cool running water.
Pat chicken dry with paper towels.
Place chicken in dish.
Brush the melted butter over the chicken, using all the butter.
Sprinkle with seasoned salt.
Bake for 50-60 minutes or until cooked through.
~NOTE~Chicken takes only 50 minutes in my oven.
Don't over cook, as they might turn out tough.

Mama's Chicken and Rice
1/4 cup canola oil
1 chicken, cut up or pre-cut pieces (or just chicken breast)
1 large onion
1 teaspoon salt
1/4 cup black pepper
2 cups raw rice
4 cups water
Brown chicken in hot oil. Cook until almost done. Add onions, salt and black pepper. Cook at least 5 minutes. Add rice and water. Cook until almost all liquid is absorbed. Cover and turn off fire. Let set for 10 minutes or longer. Stir and enjoy.

Hawaiian Style Chicken
INGREDIENTS:
"1-3# cut up ready to cook fryer (or chicken breast)
1/4 cup melted butter
1/4 cup brown sugar
2 Tab. cornstarch
1 tsp salt
2 Tab chili sauce
1 tsp soy sauce
1/4 cup vinegar
1/2 tsp Worcestershire sauce
1/3 cup ketchup
INSTRUCTIONS:
In a shallow roasting pan, roll chicken in melted butter until well coated. Arrange pieces, skin side up, in a single layer in pan. Reserve 2 slices of pineapple for garnishing & dice the remaining. Mix the pinapple juice with the remaining ingredients. Add drained pinapple pieces. Spoon half over chicken. Cover and bake 350 degrees for 1/2 hour. Uncover & bake for 30-45 min. or longer till chicken is tender. Baste chicken occ. with sauce as it cooks. When done twist the two slices of pinapple (cut into) and place on chicken and serve.

Quick Chicken Pie
1 large chicken or chicken breast (cooked and de-boned)
1 large can mixed vegetables
1 stick margarine
1 can cream of mushroom soup
1 cup chicken broth
2 cups plain flour
salt
pepper
Preheat oven at 350 degrees. Melt margarine in a baking dish. Place chicken pieces over margarine. Add salt and pepper. Add mixed vegetables. Heat cream of mushroom soup with chicken broth until boiling. Add heated liquids to flour. Stir and pour over vegetables. Bake at 350 degrees until brown.

½-Hour Stew
Roast beef, steak or stew (could use de-boned chicken)
meat (raw)
sliced potatoes
corn
carrots
celery
peas or
other fresh veggies of choice you like
2, 103/4-oz. cans golden mushroom soup
1, 103/4-oz. can cream ofmushroom soup
Layer ingredients in sprayed roaster pan.
Bake covered for 5½ hours at 250 degrees.

CHICKEN-WILD RICE CASSEROLE
1 1/2 to 2 cups cooked wild rice
10 1/2-oz. can cream of mushroom soup
5 oz. of milk
2 cups cooked chicken, cut up
1/4 cup chopped green pepper
Salt and pepper to taste
1. Preheat oven to 350 degrees. In a mixing bowl, combine all ingredients. Pour into a greased 2-quart baking dish and bake for 30 minutes.

Green Chili Chicken Enchilada Casserole
For the Sauce:
2 pounds tomatillos
1 tablespoon vegetable oil
1 cup chopped white onion
1/3 cup chopped cilantro, lightly packed
1 (4-ounce) can diced green chilies, drained
1 teaspoon ground cumin
1 1/2 teaspoons sugar
1/2 teaspoon salt
1 1/4 cups chicken broth
1/2 cup whipping cream
For the Enchiladas:
12 (6-inch) corn tortillas
2 tablespoons vegetable oil
3 cups shredded cooked chicken
1 1/2 cups grated Cheddar
1 1/2 cups grated Monterey Jack
1/2 cup finely chopped onion
1/2 teaspoon salt
1. To make the sauce, husk the tomatillos and rinse them under warm water to remove any stickiness and dirt. Broil the tomatillos on a foil-lined baking sheet 1 to 2 inches from the heat, turning them once, until they are softened and slightly charred, about 7 to 9 minutes.
2. Heat the oil in a large skillet over medium heat. Add the white onions and sauté until golden brown, about 5 minutes.
3. Transfer the tomatillos to a blender and add the sautéed onions, cilantro, green chilies, cumin, sugar, and salt and puree until smooth.
4. Return the tomatillo sauce to the skillet and cook it over medium heat until thickened, about 5 minutes, stirring frequently to prevent sticking. Add the broth and cream and continue cooking until the sauce is slightly thickened and not watery, about 5 to 8 minutes. Add more salt if desired.
5. To make the enchiladas, brush both sides of the tortillas lightly with oil and lay them on a cookie sheet in stacks of two. Heat them in a 375°F oven just until they're soft and pliable, about 3 minutes.
6. In a large bowl, combine the chicken, half of the Cheddar, half of the Monterey Jack, the chopped onion, and the salt. Add 1/2 cup of the sauce to the chicken mixture and toss to combine.
7. Spread a third of the remaining sauce in the bottom of a 9- by 13-inch baking dish. Place 1/4 cup of the chicken mixture in the center of a tortilla. Roll up the tortilla and place it seam side down in the baking dish. Repeat with the other tortillas. Pour the rest of the sauce over the enchiladas. Sprinkle the remaining Monterey Jack and Cheddar on top of the casserole.
8. Bake the casserole until the enchiladas are heated through and the cheese is bubbly and starting to brown, about 20 to 30 minutes. Serves 6 to 8.


Grandma Bryan's Chicken and Dumplings
CHICKEN
2 tablespoons vegetable oil
3-4 pounds chicken pieces (legs, breasts, thighs or whatever you wish to use)
1 small onion, chopped
2 ribs celery, thinly sliced
3 cups plus 1/2 cup water
1 bay leaf
3 chicken bouillon cubes
1 teaspoon salt
Black pepper, to taste
5 medium-size carrots, peeled and thinly sliced
1/3 cup all-purpose flour
DUMPLINGS
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon chopped fresh parsley
2/3 cup milk
1 large egg
1 tablespoon vegetable oil
1. For the chicken, heat the oil in a large Dutch oven or other large covered saucepan. Add the chicken pieces and brown them on each side for 2 minutes.
2. Stir in the onion and celery. Sauté briefly.
3. Add 3 cups of water, bay leaf, bouillon cubes, salt, and pepper. Bring to a boil, then reduce the heat and simmer the chicken, covered, for 30 minutes.
4. Remove the chicken, add the carrots to the pot, cover, and simmer for 10 minutes or until the carrots are tender.
5. Meanwhile, remove the chicken meat from the bones.
6. Whisk together the flour and the remaining 1/2 cup of water in a medium bowl until smooth.
7. Add the mixture and the chicken meat to the simmering saucepan. Cover and continue to simmer.
8. To prepare the dumplings, combine the flour, baking powder, salt, and fresh parsley in a large bowl.
9. Make a well in the dry mixture and add the milk, egg, and oil. Stir briskly to make a batter.
10. For each dumpling, spoon a rounded tablespoon of batter into the simmering broth. Cover and simmer for another 13 to 15 minutes, without stirring.
11. Ladle into wide soup bowls and serve hot. Makes 5 to 6 servings.

CHICKEN STIR-FRY
8 oz. angel hair pasta (capellini), uncooked
2 cups small broccoli florets
1 lb. boneless skinless chicken breasts, cut into thin strips
1/2 cup KRAFT Asian Toasted Sesame Dressing
2 Tbsp. soy sauce
1/4 tsp. each: ground ginger, garlic powder, crushed red pepper
1/3 cup chopped Dry Roasted Peanuts
COOK pasta as directed on package, adding broccoli to the boiling water for the last 3 min. of the pasta cooking time.
MEANWHILE, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6 to 8 min. or until cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic and crushed red pepper; cook 1 min., stirring occasionally.
DRAIN pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Spoon evenly into four serving bowls; sprinkle with the peanuts.


Fiesta BBQ Chicken
1 pkt. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
8 small boneless skinless chicken breast halves (2 lb.)
1/2 cup Barbecue Sauce
PREHEAT grill to medium heat. Empty seasoning mix into large resealable plastic bag. Add half the chicken; seal bag. Turn bag over several times to evenly coat chicken with the seasoning mix. Remove chicken from bag. Repeat with remaining chicken.
GRILL chicken 3 min. on each side. Brush with barbecue sauce; continue grilling 2 min. on each side or until cooked through (170ºF).


Honey Dijon-Pear Salad
1 bag (10 oz.) mixed Italian greens
1 lb. boneless skinless chicken breasts, cooked, sliced
1 ripe pear, sliced
1/2 cup chopped dates
1/4 cup Walnut Pieces, toasted
1/2 cup GOOD SEASONS Light Honey Dijon with Brown Mustard Dressing
PLACE greens in large bowl.
ADD all remaining ingredients except dressing; mix lightly.
TOSS with dressing just before serving.

nfd♥

Answer 2

Use it in a curry!
Chicken curry and rice.

Ingredients: 1 red pepper, 1 green pepper, 1 large onion. 2 pieces of garlic. 1 can of tomato pure 2 potatoes. 1 carrot, 1 apple 2 slices of pineapple, Breast of chicken, rice, salt, pepper - 1 cup of cooking cream, 1/2 cup of olive oil, curry powder and curry sauce(if you have it)

1. keeping aside the chicken breast cut in cubes, the pineapple the cooking cream, and the curry, chop or grate the rest into small pieces and place in a pot with a small glass of olive oil and stir fry slowly moving it with a wooden spoon. Add some pieces of chicken breast chopped very finely and leave all the ingredients to cook slowly. After a few minutes, when it starts to cook, add a glass of water but not much. After about half an hour of simmering all the ingredients should look saucy so then you add pineapple and curry sauce and curry powder and simmer for another 10 minutes adding a 1/2 glass of fresh cream in the last minute. If it looks too chunky you can liquidise it after.

2. Stir fry the chicken breast in a drop of oil on a seperate pan and add a pinch of curry powder. When the chicken is done, thow it into the pot with the other ingredients. ( test it for salting)

3, Serve with boiled white rice and Bon Appetite!!

Answer 3

Peachy Chicken

1/2 cup Italian Dressing
2 Teaspoons Ground Ginger
4 Boneless, Skinless Chicken Breasts
1/3 cup Peach preserves

- In a large plastic bag combine Italian Dressing and Ginger
- Place Chicken in bag and turn several times to coat chicken. Marinate in refrigerator ( turning occasionally ) 4 hours or overnight.
- When ready to bake remove chicken reserving 1/3 cup. marinade* ( see note at end ).
- In a small saucepan bring reserved marinade to boil and boil for one minute. Remove from heat and stir in preserves; set aside.
- In oven broil chicken until chicken is no longer pink, brushing with preserved mixture the last 5 minutes ( see note ).

*** I prefer to slightly increase the amount of dressing and ginger mixed together, and set 1/3 cup aside that has not been used as marinade. Oven temp can be set at 350F for 50-60 minutes using a covered casserole dish, uncovering for the last 5 minutes.

Answer 4

CHICKEN ON THE RANCH

Number of servings: 2 to 4

INGREDIENTS
1 tbs butter
2 to 4 chicken breast halves or thighs( thawed)
1/3 cup onions
1/3 cup of Ranch dressing or 2 level tsps, dry Ranch salad dressing
2 cups rice
4 cups hot water

INSTRUCTIONS
In a large frying pan, sauté onions until just tender . Add rice and
heat until rice starts to lighten. Add hot water, Ranch dressing and stir
until blended. Bring to a simmer and place chicken on top. Cover and let
simmer for 20 to 25 minutes. Turn off the heat, lift lid and place a
paper towel over the top, then replace the lid. Let stand for 5 minutes
more.

Answer 5

Chicken Cor Don Bleu in the Crock Pot or oven
Ham
Swiss Cheese
Chicken Breast
Toothpicks
Can of Cream of Mushroom soup

Pound the chicken out thin and roll the ham and cheese inside and secure with toothpicks. Poor soup over and put in crock pot for 4 hours on high or in the oven on 375 for 45 mins. Check it.

Answer 6

This one is easy, my family loves it, and I feel guilty because it is so quick and effortless:

Lemon Chicken

4 boneless skinless chicken breasts
1/2 c. all purpose flour
3 T. olive oil

Dredge chicken in flour, brown in olive oil over med. high heat. When done, transfer to platter. Turn the heat to med. low and add:

2 T. butter
1/4 c. sugar
1/4 c. lemon juice

stir until sugar is dissolved. In a small cup, add 2 T. cornstarch to 1/4 c. cold water. Stir into a paste, then while stirring sauce, slowly add cornstarch mix. Continue to stir until sauce is golden and thick. Place chicken breasts back into pan, coating all sides with sauce.

Answer 7

Get some minute rice, put it in the bottom of a baking pan. Cover the rice with a single layer of boneless chicken breast. put salt, pepper, garlic salt, onion salt on the chicken. mix a can of cream of chicken soup and a can of cream of mushroom soup and 1 can of milk together and put this over the chicken. bake until the chicken is cooked, adding water or milk until the rice is cooked. top with shredded cheddar cheese and bake until the cheese is golden brown.

Answer 8

The original recipe called for mayonnaise but I didnt have any on hand so I substituted ranch dressing. I thought for sure that i ruined it but it was awesome and my family loved it.

Classic Herbed Chicken
1- envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
4 Tbsp water
1/3 c. of Ranch Dressing
4-5 boneless chicken breast
1. Preheat oven to 425 degrees, In small bowl, blend Savory Herb with Garlic Soup Mix, ranch dressing and water.
2. In baking pan sprayed with nonstick spray, arrange chicken; pour 1/2 of soup mixture over chicken.
3. Bake uncovered, turning once and pour remaining soup mixture over chicken, 25 minutes or until chicken is no longer pink.

Pecan Chicken
4 boneless, skinless chicken breasts
1/4 cup honey
1/4 cup Dijon mustard
1 cup pecans, finely chopped
Place each piece of chicken between 2 sheets of wax paper; flatten to 1/4-inch thickness, using meat mallet or rolling pin. Set aside. Combine honey and mustard; spread on both sides of chicken and dredge chicken in chopped pecans. Arrange chicken in a shallow baking dish, slightly greased. Bake at 350 degrees for 30 minutes or until tender. Serves 4

CHICKEN BREASTS SUPREME
6-8 boneless chicken breasts
6-8 slices bacon
1 jar dried beef- 8 oz (chopped)
1 can cream of mushroom soup
1 (4 oz.) can mushroom stems and pieces (drained)-optional
1/2 c. sour cream
Parsley- optional (gives a nice pretty effect)
Wrap chicken breasts in bacon slices. Sprinkle the chopped dried beef into a baking pan. Arrange chicken breasts on dried beef. Combine remaining ingredients. Pour over the chicken. Sprinkle parsley on top. Bake at 250 degrees for 1 1/2 hours or until tender. Serve gravy over white rice, baked or mashed potatoes or noodles. Serves 6.
Note: I wash the dried beef in warm water and then drain, to take away the saltiness. I thought the bacon would make this dish greasy but to my surprise it wasnt. Very delicious.

Answer 9

open a tin of cambells condensed chicken soup put i a casserole dish add onion, mushrooms, carrots and potatoes along with the chicken put in the oven on a low heat for an hour and a half serve on a bed of rice.

Answer 10

Put it between plastic (I use a plastic grocery bag),
Flatten the heck out of it by whomping it with a wine
bottle (or something similar - be sure to keep the bottle
parallel to the counter when whomping) - salt and pepper
and either put it on the Foreman Grill or BBQ grill.

Once cooked, you can eat it plain, between bread, sliced
up on a salad, add BBQ sauce, or countless other ways...
use your imagination. Enjoy!

Answer 11

google search parmesian chicken spaghetti sauce and cheese on breaded fried chicken