Poll....what is your favorite recipe for chicken breasts?

Answer 1

i cover the breasts with mayo and roll them in bread crumbs and onion soup dip mix and bake at 350o for 35mins.tender,tasty and easy!

Answer 2

1 (10 ounce) package fresh spinach leaves 1/2 cup sour cream 1/2 cup shredded pepperjack cheese 4 cloves garlic, minced 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness 1 pinch ground black pepper 8 slices bacon Preheat the oven to 375 degrees F (190 degrees C). Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic. Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish. Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon

Answer 3

8 boneless chicken breast
1 can of crescent rolls
1 can of cream of chicken soup
1 can of water
shredded cheese

Boil chicken until done; grease a casserole dish and wrap your chicken breast up into the crescent rolls (you will get 8 chicken wraps) then get a can of cream of chicken soup and a can of water and mix well and then pour on top of your chicken wraps and sprinkle with cheese. Baked 25-30 minutes until done. Serve this over white rice, yummy! The chicken soup makes a wonderful gravy to put on your rice.

Answer 4

I turn my chicken breasts into a chicken fingers recipe.
You just slice them into long strips.
Drudge them in flour, then dip into a egg mixture, then into the crunch crumbs.
**The key here is not bread crumbs, but use Captain Crunch
Cereal, grounded up into crumbs.**
Bake in over of 375degrees, for 15-20 minutes until chicken is golden brown, turn once half way Thur cooking...serve with honey mustard dip.
:>)

Answer 5

Chicken Kiev

It's simple: Pound the breast flat then add a pat of butter along with fresh Italian parsley then roll them up and secure with tooth picks. Prepare 3 plates, one with egg switched, one with flour and one with seasoned bread crumbs. Dip the breast in the flour and then in the egg and lastly in the bread crumbs. Saute with a little oil & butter on the stove top for 3 or 4 minutes until the bread crumbs are lightly browned then finish in the oven at 350F for another 8 - 10 minutes. I always serve mine with mashed potatoes & green beans but I have also served them with buttered egg noodles and asparagus. I prepare the breasts in advance and freeze some for future use. Works well for us. We always have a salad or cole slaw with this meal.

Answer 6

*********CHICKEN BREAST WITH LEMON
4 boneless chicken breasts
Flour for coating
Salt and pepper
1 tbsp. oil
5 tbsp. butter
2 tbsp. lemon juice
3 tbsp. chicken broth or stock
3 tbsp. chopped parsley
Cut chicken breast into 2 slices (horizontally). Season flour with salt and pepper, then coat chicken. Heat oil and 3 tablespoons butter in large skillet. Add chicken and sauté 5-6 minutes on each side or until tender (medium-low heat). Place on a warmed serving platter and keep hot. Add lemon juice and stock to pan juices. Bring to boil. Boil 1 minute. Add parsley and remaining 2 tablespoons butter. Stir until blended. Pour over chicken.

******Ranch Chicken Breasts Recipes

1/2 cup ranch salad dressing
1 tablespoon flour
4 boneless skinless chicken breast halves
1/4 cup shredded sharp cheddar cheese
1/4 cup grated parmesan cheese


Combine dressing with flour in a shallow bowl. Coat each chicken breast with dressing mixture. Place on ungreased baking pan. Combine Cheddar and Parmesan cheeses; sprinkle on chicken. Bake at 375°F. for 25 minutes or until chicken is no longer pink in center and juices run clear.

Answer 7

Crockpot (slow cooker) Chicken Parisienne.

Answer 8

marinade chicken in a tandoori curry paste for at least twelve hours, grill or barbecue, when cooked remove from heat squeeze the juice of one lime over chicken while it is still hot sprinkle with fresh chopped coriander, enjoy

Answer 9

My family loves this recipe.

Grilled Bruschetta Chicken
INGREDIENTS
1/4 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing, divided
4 small skinless, boneless chicken breast halves
1 medium tomato, finely chopped
1/2 cup KRAFT Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil
DIRECTIONS
Place large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade.
Grill chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing.
Turn chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (170 degrees F).
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I also sprikle them with garlic & a little salt,layer it w/slices of tomatoes,onions & jalapenos & cover w/tin foil & cook in oven on 350 til done. Last 10 min or so take foil off to brown chicken. Or you could brown the chicken in olive oil then place in your pan & add the ingredients from above. It's gr8! A mexican friend showed me this.

Answer 10

I take boneless, skinless breasts and cut them into strips or cubes, then saute in a little olive oil with some salt and oregano. Serve with a little pasta -- yum!