Looking for a new recipe idea?????

Question

I am tired of the same old shake and bake or BBQ or chicken alfredo with chicken breast..........can anyone give me something new and creative to do with chicken breast......KEEP IN MIND THAT I LIVE IN NY AND ITS TOO COLD TO COOK ON THE GRILL!!!!

Answer 1

How about some Chicken A La King? On toast.

Or a salad made with a bed of salad fixins (lettuce, radish, carrot, celery) topped with a chopped apple, topped with cranraisins, topped with cubed or peeled cooked (boiled) chicken breast, topped with toasted sunflower seeds, pine nuts, and walnuts, that topped with Feta cheese - sprinkled and the add Raspberry Vinaigrette over the top. If you have a nice warm fire to eat it by, you are good to go.

Answer 2

6 skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
1/2 cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream


DIRECTIONS
Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Answer 3

I have two, one easy, one more difficult.

Alfredo and Artichoke Pasta...cook up some pasta to al dente..not too soft. Cook some boneless chic breasts in a pan in oil or butter until done then cut into bite sized pieces. Add to a jar or two of good alfredo sauce and combination of the following: plain can artichoke bottoms cut up..not the kind in oil...frozen peas defrosted under warm water...sun dried tomatoes cut up....fresh or canned mushrooms....mix and pour over pasta. Top with grated parm.

Take a whole chicken and put into a pan. Cut in quarters some onions and a lemon. Empty a bag of baby carrots into the pan, add the lemon and onions. Cut up a few baking potatoes or red potatoes about the size of the onion chunks. Shove a few of the onions and two pieces of lemon into the bird. Sprinkle everything with italion seasoning spices, even inside the bird. Add about a 1/2 c water to the bottom of pan. Cook in a preheated oven at 350 until the bird is done.

These are soooo good. We usually have couscous or biscuts with the second.

Answer 4

One of our family favorites.


CHICKEN CASSEROLE
(1) 16 oz. container of sour cream
(2) cans of cream of chicken soup
*poppy seeds (enough to sprinkle top of cassserole, optional)
*1 sleeve Ritz crackers
*1/2 stick Butter or Margarine (I have found this to be optional too)
*1 Cup (give or take) Boneless chicken (cooked) (or you can used canned chicken in a pinch)

Cut chicken into bite sized chunks.
In casserole dish.....spray with pam.....Mix the sour cream cream of chicken soup and chicken, pour into casserole dish. Sprinkle poppy seed over mixture. Crumble the ritz crackers on top as much as you think you need or desire. Chunk up the butter on top of that.......and bake at 350-400 degrees.....til bubbly or top is getting brown, about 10-15 minutes.



BOILED CHICKEN BREASTS
(use for quesadilla's or chicken casserole)

In a frying pan boil enough water to cover chicken breasts.
Once water starts boiling add the breasts and cook for 6 minutes uncovered.
Turn off heat, cover chicken and let stand without removing the lid for 15 minutes.
Chicken is done.

Answer 5

Place cut up pieces of chicken into a skillet. Lightly salt, and pepper pieces. Pour 1 cup of ketsup all over chicken. Slowly pour into skillet, one can of pepsi or coca cola. Cover with lid, and cook on medium temperature for 30 min. Uncover and turn chicken pieces, and continue cooking uncovered for additional 30 min. After sauce begins to thicken, turn chicken occasionally to coat pieces.

The recipe with these two ingredients may sound unusual, but I can tell you it is good. The cola combined make for a barbeque sauce.

Answer 6

Here is an easy one and it is very good also. Clean your chicken breast, dry them off. Brush a very light coating of mayonnaise on them, and then add black pepper. The mayo takes out any extra fat. I thought this sounded awful but after i tried it it was so good. another good one, is to bake the chicken breast with just fresh garlic, butter, and a little virgin olive oil, and fresh parsley. These are great with a little melted mozzarella cheese served on either a pita bread or tortilla. ENJOY!!!!

Answer 7

I like to lightly pan fry the chicken, cook some pasta, add Alfredo sauce, some green peas or broccoli, then my secret ingredient, toasted walnuts. The combination of flavors and textures is fantastic!! Try it you will like it.

Answer 8

MARYLAND FRIED CHICKEN WITH CREAMY GRAVY

1 egg, beaten
3 tbsp. milk
1 c. finely crushed saltine crackers (28 crackers)
1 tsp. dried thyme, crushed
1/2 tsp. paprika
1/8 tsp. black pepper
2-1/2 to 3 lb. meaty chicken pieces (breasts, thighs, and/or drumsticks)
2-3 tbsp. cooking oil
1 c. Milk
Creamy Gravy-See Below
Mashed Potatoes (optional)

In a small bowl combine the egg and the 3 tablespoons milk. In a shallow bowl combine crushed crackers, thyme, paprika, and pepper. Dip chicken pieces, 1 at a time, in egg mixture; roll in cracker mixture. In a large skillet brown chicken in hot oil over medium heat for 10 to 15 minutes, turning occasionally. Drain well. Add the 1 cup milk to skillet. Heat just to boiling. Reduce heat to medium-low; cover tightly. Cook for 35 minutes. Uncover; cook about 10 minutes more or until chicken is no longer pink. Transfer chicken to a serving platter, reserving drippings for gravy. Cover chicken and keep warm. Prepare Creamy Gravy. If desired, serve with Mashed Potatoes. Makes 6 servings.

Creamy Gravy:

Skim fat from drippings. Reserve 3 tablespoons of the drippings in skillet. In a screw-top jar combine 3/4 cup milk, 3 tablespoons all-purpose flour, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; cover and shake until well combined. Add to skillet. Stir in an additional 1 cup milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Cook and stir for 1 minute more. (If desired, thin with additional milk.) Makes about 1-3/4 cups.

CHICKEN WITH LIME SAUCE

4 (6-oz.) skinless, boneless chicken breast halves
1/4 tsp. salt
1/4 tsp. ground black pepper
2 tsp. olive oil
Cooking spray
3/4 c. fat-free, less-sodium chicken broth
1 tbsp. brown sugar
3 tbsp. lime juice, divided
2 tsp. Dijon mustard
2 tbsp. water
1 tsp. cornstarch
1 tbsp. butter

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap. Pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken and cook 4 minutes on each side or until browned. Remove from pan; keep warm. Add chicken broth, sugar, 2 tablespoons juice, and mustard to pan. Cook over medium heat, scraping the pan to loosen browned bits. Combine water and cornstarch in a small bowl. Add cornstarch mixture to pan. Stir well with a whisk. Bring to a boil over medium-high heat. Cook 1 minute or until sauce thickens slightly. Whisk in remaining 1 tablespoon lime juice and butter, stirring until butter melts. Return chicken to pan. Simmer 2 minutes or until chicken is thoroughly heated. Makes 4 servings.

Answer 9

http://food.yahoo.com/search?tp=recipe&in=chicken&p=breasts

Try this. the food looked really good