Chicken Recipe? Need a good one.?

Question

I have boneless skinless chicken breast and I need a good recipe. Does anyone have one?

Answer 1

Cilantro Lime Chicken

1 pound boneless skinless chicken breasts
2 onions small
1 lime
2 tablespoons canola oil
1 small piece fresh ginger (1 inch long), peeled and thinly sliced
2 tablespoons chopped fresh cilantro
2 tablespoons soy sauce
1 to 2 teaspoons sugar

Hot cooked rice or flour tortillas

Cut each chicken breast half into 8 pieces. Cut each onion into 8 wedges.
Cut lime peel into very fine shreds. Juice lime; measure 2 tablespoons juice. Set aside.
Heat wok or large skillet over medium-high heat 1 minute or until hot. Drizzle oil into wok and heat 30 seconds. Add chicken, jalapeño (optional) and ginger; stir-fry about 3 minutes or until chicken is no longer pink in center. Reduce heat to medium.
Add onions; stir-fry 5 minutes.
Add lime peel, juice and chopped cilantro; stir-fry 1 minute. Add soy sauce and sugar to taste; stir-fry until well mixed and heated through. Transfer to serving dish. Serve with rice or tortillas.

Answer 2

Slice some roma tomatoes lengthways and place in the bottom of a dish. The dous the with a bit of evoo. Then get your chicken breast, make sure the tenderloin is removed and flatten them out a little. Spread about a tablespoon or so of basil pesto on each (more or less if liked) then top with a couple of slices of parmesan cheese. Then wrap each chicken in some proscuitto (or bacon if at a pinch but nowhere near as tasty). Then make in a moderate oven.

Answer 3

Under a broiler, cut 6 lemons in half, coat in olive oil, salt & pepper, and put them in a glass baking dish cut side up, for about 10 minutes.

Remove the lemon halves from the broiler and let cool until you can handle them. Squeeze the juice out and into a sauce pan, and make sure to get any juices in the baking dish. Add about 2 cups chicken broth and a sprig of fresh rosemary (the whole spring) and bring to a boil. Reduce heat and simmer for about 20 minutes.

Meanwhile, take some small yukon gold or red potatoes, or fingerlings if you can get them. Cut them into bite sized pieces unless really small already. Put them in boiling water for about 10 minutes until just starting to get tender. Remove from the water.

Coat the chicken in salt & pepper. saute it in a pan with olive oil or butter for about 8-10 minutes per side. Set chicken aside on a plate. Place the potatoes in the same pan, and saute for about 10 minutes until coated with the chicken juices and tender. Pour in the sauce (minus the rosemary twig), add 1-2 TBS butter, and place the chicken breast on top.

Place the whole pan in the oven for about 10 minutes, at 350.

Answer 4

Put the breast in a greased baking dish. Top with mushrooms and cheese. Mix Crm. of mushroom, crm. of chicken, and milk then poor over the breast, mushrooms and cheese. Then top with stove top (unprepared) and bake at 350 till done. (use thermometer cook to 180 degrees). This recipe is AWESOME, easy and doesn't dirty every dish you own. You can alter this recipe for as many chicken breasts as you want! Just add more of the sauce mix!

Also, this is good with pork chops!

Answer 5

Soak chicken in 2 Cups milk, 2 eggs. In another bowl mix flour, salt, pepper. Dip chicken into flour mixture. Place in hot skillet of crisco. Brown on both sides and turn down heat to medium....finish cooking

Answer 6

Like BBQ? Throw the chix into a plastic bag with 1 cup of your favorite BBQ sauce and 1/2 cup water. Let it sit for at least 2 hours, then sear on a hot grill and finish indirect heat. (about 1/2 hour) It's great on a bun or on a bed of buttered rice/noodles.

Answer 7

Pound them flat with a kitchen mallet (about 1/4 inch thick and put the breast in a plastic bag first), dip them in beaten eggs to coat , then dip them in a mixture of bread crumbs, salt, pepper, any other spice you like, and parmesan cheese. Fry in a pan on the stove top.

Now I know what WE are having for dinner.

Answer 8

Campbells has a delicious cheesy chicken and rice casserole and it is so good warmed up after for a great lunch or dinner again. Here is the link
http://www.campbellkitchen.com/recipedetail.aspx?recipeSource=search&recipeID=27173&page=0&index=0&SearchText=%7c%7ccheesy+chicken+and+rice+casserole&LastIndex=false

Answer 9

Bake in oven or grill with seasonings of your choice, top with 2 slices of cooked bacon and a slice of Swiss cheese, place on bun and drizzle with Vidalia Onion dressing.

or

Cut into small cubes, stir fry in oil, drain, add to canned cream of chicken soup, heat through, serve with crackers.

Answer 10

Savory Stuffed Chicken Breast with Plum Glaze

INGREDIENTS

* 1 tablespoon olive oil
* 2 (6 ounce) skinless, boneless chicken breast halves
* Salt and pepper to taste
* 2 pieces cornbread, crumbled
* 2 slices cooked bacon, crumbled
* 2 tablespoons minced celery
* 2 tablespoons minced onion
* 2 tablespoons butter, melted
* 1/4 cup chicken stock
* 1/3 cup chicken stock
* 1/3 cup plum jam


DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).

2. Heat olive oil in a skillet over high heat. Using a paring knife, cut a pocket into the side of each breast. Place into skillet and sear until lightly browned on both sides, but not cooked through. Set aside.

3. Combine cornbread, bacon, celery, onion, butter, and 1/4 cup chicken stock; mix until well combined. Stuff each breast with cornbread mixture.

4. Bake in preheated oven for 25 minutes.

5. While the chicken is baking, bring 1/3 cup chicken stock to a simmer. Whisk in plum jam, and simmer over medium-low heat until most of the chicken stock has evaporated.

6. Pour plum glaze over chicken breasts, and cook for an additional 10 minutes and the center of the stuffed breast reaches 160 degrees F (70 degrees C).
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Almond Orange Chicken

INGREDIENTS

* 1 tablespoon butter
* 2/3 cup sliced almonds
* 6 (6 ounce) skinless, boneless chicken breast halves
* salt and pepper to taste
* 3 tablespoons butter, melted
* 1 1/2 cups whipping cream
* 1 tablespoon Dijon mustard
* 2 tablespoons orange marmalade
* 1/8 teaspoon red pepper flakes

DIRECTIONS

1. Melt 1 tablespoon butter in a skillet over medium heat. Stir in the almonds, and cook until light brown and toasted, about 4 minutes.

2. Place the chicken breasts between two sheets of plastic wrap or waxed paper; flatten using a meat mallet or rolling pin. Season with salt and pepper to taste. Melt 3 tablespoons butter in a large skillet over medium meat; add the chicken breasts, and cook 1 minute on each side. Combine 1/2 cup almonds, cream, Dijon mustard, marmalade, and red pepper flakes with chicken, stirring to blend. Cook until sauce thickens, about 10 minutes. Serve chicken topped with sauce and remaining almonds.
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Pistachio Crusted Chicken

INGREDIENTS

* 1 cup chopped pistachios
* 1/2 cup bread crumbs
* 2 tablespoons Dijon mustard
* 2 tablespoons olive oil
* 2 tablespoons honey
* salt and pepper to taste
* 2 large skinless, boneless chicken breast halves, cut into 1-inch strips

DIRECTIONS

1. Preheat oven to 500 degrees F (260 degrees C). Lightly coat a baking sheet with cooking spray.

2. Mix together pistachios and bread crumbs in a shallow bowl. In a separate bowl, stir together Dijon mustard, olive oil, honey, salt and pepper until smooth. Dip chicken into Dijon mixture to coat, then coat with bread crumbs. Place onto prepared baking sheet.

3. Place into preheated oven and turn the oven down to 375 degrees F (190 degrees C). Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.