I have two chicken breasts that need to be cooked tonight. Any ideas?

Question

Nothing too fancy I don't want to go to the grocery store for ingrediants! I do have a good selection of spices though.

Answer 1

1. STUFFED GRILLED CHICKEN BREASTS

2 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.


2. GARLIC LEMON CHICKEN BREAST

2 tablespoons grated lemon rind (fresh)
4-5 cloves garlic, crushed
2 tablespoons soy sauce
1/2 cup fresh lemon juice
2 teaspoons Hungarian paprika
2 boneless, skinless chicken breasts
olive oil
salt, pepper, garlic powder (for sprinkling)
4 sprigs Italian parsley
4 onion slices (sliced in thick rings)
heavy duty aluminum foil

Cut 4 rectangles of heavy duty aluminum foil, each about the size of 1/2 a standard cookie sheet.
Combine first 5 ingredients (this can optionally be done in a blender).

Spray (or brush) the 4 large rectangles of aluminum foil with olive oil. Place chicken in center; brush with lemon/garlic mixture, then sprinkle with salt, pepper, and lightly dust with garlic powder.

Place a slice of onion and a sprig of parsley over each. Fold up aluminum into a loose, square packet and crimp edges tightly to seal well. Place in a shallow baking dish or on the grill.

Bake at 350°F for about 50-60 minutes (this depends on the size of each chicken piece).

3. BUTTERED CHICKEN BREAST FOR TWO

2 boneless, skinless chicken breasts
1/2 tablespoon garlic
pinch of salt
1/2 tablespoon pepper
2 tablespoons butter


Preheat oven to 375°F.
Combine all of the above ingredients, except the chicken in a microwave safe bowl.

Microwave until butter is melted. Set mixture aside.

Wash chicken breast and place in an 8 inch square cooking pan.

Pour mixture over chicken breast, then flip the chicken breast over to make sure it is completely coated.

Place in oven for 30 minutes.


4. BLEU & BACON STUFFED CHICKEN BREAST

boneless chicken breasts
red bell pepper
sweet onion
celery
bacon
bleu cheese dressing (ranch works well also)
shredded mozzarella cheese
brown sugar
paprika
seasoned salt
ginger
tooth picks

Butterfly boneless chicken breast. Rub inside with olive oil and brown sugar.
Fill inside of each with 2 tbsp. mixture of finely diced red bell pepper, celery and sweet onion. Place one strip of bacon in center, leaving one end hanging out. Fold chicken over and fold bacon end over the top.

Wrap entire breast with bacon and pin with tooth picks. Coat with bleu cheese dressing and refrigerate for an hour or so, occasionally brushing with dressing.

Sprinkle with paprika, seasoned salt and a pinch of ginger.

Grill topside down first until done. Turn over and cover top with shredded mozzarella cheese,

Cover the grill and cook until chicken is done and cheese is melted.

Serve with wild rice.

5. 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.

6. TERIYAKI CHICKEN BREAST SANDWICH

1/2 c. Moore’s Teriyaki marinade
2 boneless chicken breasts
2 submarine rolls
toppings of choice: cheese, onion, lettuce, tomato, etc.

Marinate chicken breasts in Moore’s Teriyaki sauce for 1/2 hour. Remove from marinade and drain.
Spray non-stick skillet with vegetable cooking spray. Sear chicken over medium-high heat turning once. Finish cooking on medium heat.

Chicken is done when middle is opaque white. Place the chicken breasts on the submarine rolls and top as desired.

Answer 2

What a coincidence!
I just had those for lunch1
I made them this way:

Get a couple pieces of cellophane cut put one on the counter get the chicken breast and run the knife on the side of them to open them up they call this (butterflied) then you cover the breast with the other piece of cellophane and with a meat tenderizer pound the breast until flattened if you don't have that use the bottom of a bottle it works just as well.


Then in a deep dish beat 2 eggs a bit of salt and pepper and coat the breast in the egg . In another plate put some bread crumbs if you don't have dry bread crumbs use crackers instead and you coat the breasts with that ,then you put some oil into a frying pan and fry until golden serve with salad. If you further help email me.

Answer 3

OK-this is my speacalty-im the BEST at making chicken breasts step 1-get the chicken breats inside a ovenpan and baste them with tomato paste salt (paprika and garlic powder are optional but they do make them better) step2-cut some tomatoes and place on top of the chicken and then add the cheese-if u have some place some bread crums step3-cook at 350 degrees in the pan in the oven with aluminum foil on top until theyre golden brown(check every 5-7 minutes

Answer 4

I don't know what you have available, but a delicious recipe I love follows.

2-3 chicken breasts.
1lb Egg noodles
2 cans of Cream of Mushroom soup

Chop chicken into cubes, less than an inch. cook in a pan.

While that is cooking, boil 1lb of egg noodles, and in another pan make 2 cans of cream of mushroom soup.

When every thing is done, drain the chicken and the noodles, then add the soup to the chicken and mix it up. Serve over the egg noodles. Yummy!

Answer 5

Yep i do

Chop up both chickens up fry them or bake them eather way
make up some mac and cheese add your chopped ;up cooked chicken to the mac and cheese add one can cream of muchroom soup some onion salt pepper garlic what ever for flavor put everything in a cassarole dish grade up some cheese like half a cup or so put it in to bake everything is pretty much already done and added all you gots to do is heat up the cheese the after all that sprinkle some crackers on top and serve with some kind of vegies

Answer 6

Get a plastic bag and put some flour, salt, and pepper in it. Wash the chicken and coat with the flour mixture. Put some oil (preferably Olive Oil) in a frying pan and make sure the oil gets good and hot, but not to the point of burning. Put the breaded chicken in the hot oil and fry it until the meat isn't pink anymore and the breading is crispy. Very tasty.

Answer 7

If you have french fried onions and dijon mustard here is an easy way
Preheat oven to 350 degrees
dip the chicken in dijon mustard then in crushed french fried onions
Cook until done

Or another recipe is
Squeeze lemon juice over the chicken breast then sprinkle pepper over it and cook in 2 TBSP of oil. You can add other ingredients like diced tomatoes and onions to add some zing

Answer 8

Sprinkle black pepper on them and pound your chicken breasts until they are the same thickness all the way across, dip in milk and dip in bread crumbs. Brown in a little olive oil, place on a cookie sheet and bake 15 minutes. Serve with some gravy and whatever you want on the side. That's how you make Weiner Schnitzel. A nice milk gravy is wonderful over the top of them.

If you did the same thing with hamburger or flank steak, you'd have your Chicken-fried steak. (Naturally not pounding the hamburger but making even.) Serve with either noodles or mashed potatoes.

Answer 9

Grilled Asian Chicken
SUBMITTED BY: Janet M. PHOTO BY: LatinaCook

"Great for last minute company or a quick dinner by rounding it out with a baked potato and tossed salad."

PREP TIME 15 Min
COOK TIME 15 Min
READY IN 50 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
US METRIC

About scaling and conversions

INGREDIENTS
1/4 cup soy sauce
4 teaspoons sesame oil
2 tablespoons honey
3 slices fresh ginger root
2 cloves garlic, crushed
2 skinless, boneless chicken breast halves


READ REVIEWS (234)

Review/Rate This Recipe
Save To Recipe Box
Add to Shopping List
Add a Personal Note
Post a Recipe Photo
Post a Favorite Food List
Create a Menu

DIRECTIONS
In a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root, and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling.
Place chicken breasts in a shallow dish. Pour soy sauce mixture over, and set aside to marinate for 15 minutes.
Preheat a grill for medium-high heat. Drain marinade from chicken into a small saucepan. Bring to a boil, and simmer over medium heat for 5 minutes. Set aside for basting.
Lightly oil the grill grate. Cook chicken on the prepared grill 6 to 8 minutes per side, or until juices run clear. Baste frequently with remaining marinade. Chicken will turn a beautiful golden brown.
Note

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Advertise With Us
Simple Lasagna
Cut your time in half preparing classics like this Kraft Italian favorite. View Video Now!

Answer 10

I just did chicken in Tarragon, it was fab. Lightly fry a large onion and some fennel. Then lightly fry your chicken for five minutes until brown. Pour the onions and fennel and chicken breasts into an oven dish.

Make 7oz of chicken stock, stir in a small tub of creme fraiche. cover with foil or lid, cook for thirty minues on 200 degrees. when removed from the oven add some tarragon, fresh is better, but dried is ok. If you haven't got creme fraiche, normal cream shoudl do it......

serve with soem boiled potatose and vegetables, enjoy !

Answer 11

Umm, one thing i really like is monteray chicken

Take chicken put cook it a bit about 5-10 min depending on with of chicken breast

put the oven to broil

Cover the chicken with a layer of bacon, uncooked
then put barbecue sauce over the bacon
then put monteray jack cheese over that cook around 5 minutes, maybe more or less on the oven..tastes great.