Does anyone have a really great recipe for skinless boneless chicken breasts?

I have 3 I want to cook for dinner. Any suggestions?Does anyone have a really great recipe for skinless boneless chicken breasts?
i tried this recipe the other day...and it was HEAVENLY!!!





fillet the breasts and fill them with spinach, mozzarella, and crushed garlic.





wrap the stuffed chicken TIGHTLY in cling film, and boil for about half an hour.





remove the plastic, and place the chicken breasts carefully on a greased tray. drizzle some olive oil and lemon juice over the chicken and sprinkle lots of lemon pepper. if you don't have lemon pepper, you can make your own mixture of salt, pepper, breadcrumbs and grated lemon zest. grill chicken until golden.





delicious and very healthy!!!!! :)Does anyone have a really great recipe for skinless boneless chicken breasts?
Prep Time: 15 minutes


Cook Time: 25 minutes


Ingredients:


1/4 cup dijon or plain mustard


2 Tbsp. apple juice


1 clove garlic, minced


1 cup soft bread crumbs


1/2 cup grated Parmesan cheese


1/2 tsp. dried basil leaves


2 Tbsp. butter, melted


1/2 tsp. salt


1/8 tsp. pepper


4 boneless, skinless chicken breasts


Preparation:


Line a 13x9'; pan with foil and preheat oven to 400 degrees.


In shallow pan, mix mustard, apple juice and garlic. In other pan, mix the crumbs, cheese, basil, melted butter, and salt and pepper.





Coat chicken in the mustard mixture, then roll it in the crumb mixture until thoroughly coated. Place the chicken in the lined pan and bake for 18-24 minutes, until golden brown and thoroughly cooked
Chicken Cordon Bleu -- Just cut your in half. I make this with chicken broth, not white wine and it's delish!!!











INGREDIENTS


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.








^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^…








Chicken in Mushroom Sauce --











INGREDIENTS


1 tablespoon vegetable oil


4 skinless, boneless chicken breasts


1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup


1/2 cup milk


1/8 teaspoon ground black pepper


4 cups hot cooked rice


Chopped fresh parsley for garnish











DIRECTIONS


Heat oil in skillet over medium-high heat. Cook chicken 10 minutes or until browned.


Add soup, milk and black pepper. Heat to a boil. Cover and cook over low heat 5 minutes or until chicken is done. Serve with rice. Garnish with parsley.








^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^…








Chicken Enchiladas --











INGREDIENTS


4 skinless, boneless chicken breast halves


1 onion, chopped


1/2 pint sour cream


1 cup shredded Cheddar cheese


1 tablespoon dried parsley


1/2 teaspoon dried oregano


1/2 teaspoon ground black pepper


1/2 teaspoon salt (optional)


1 (15 ounce) can tomato sauce


1/2 cup water


1 tablespoon chili powder


1/3 cup chopped green bell pepper


1 clove garlic, minced


8 (10 inch) flour tortillas


1 (12 ounce) jar taco sauce


3/4 cup shredded Cheddar cheese











DIRECTIONS


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


In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.


Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
Chicken Breasts in Sour Cream


3 chicken breasts, boneless skinless


¼ teaspoon garlic powder


1 can cream of mushroom soup


½ cup skim milk


½ cup sour cream


¼ cup sherry


1 can mushrooms, drained


paprika


Preheat oven to 375 degrees.





Place chicken in 2 quart baking dish that has been sprayed with non stick spray, making sure chicken doesn't overlap. Sprinkle with garlic powder. Mix soup, mil, sour cream, sherry and drained mushrooms. Spread over chicken, sprinkle with paprika. Cover with aluminum foil and bake for 1 hour or until chicken is tender.





Serve with egg noodles or brown rice.





Cranberry Chicken


3 chicken breasts, boneless skinless


1/2 bottle Catalina salad dressing, small bottle


1/2 can whole berry cranberry sauce


1/2 package dry onion soup mix


Preheat oven to 350 degrees.





Spray 2 quart baking dish with non stick spray. Place chicken in baking dish. Pour salad dressing over chicken, sprinkle with dry onion soup mix, top with cranberry sauce. Cover with foil.





Bake for one hour. Remove foil, baste chicken, return to oven and continue to bake for 30 minutes.





Petti Di Polo Con Spinaci (Spinached Stuffed Chicken)


4 chicken cutlets


10 ounces fresh spinach, steamed, rinsed, drained


5 tablespoons olive oil


1/2 onion, diced


1 clove garlic, diced


1/2 cup Italian Fotina Cheese, diced


¼ teaspoon grated nutmeg


¼ teaspoon fine sea salt


1 tablespoons butter


1 tablespoons all purpose white flour


1/3 cup chicken broth


1/4 cup white wine


1/2 teaspoon lemon juice


salt to taste


With a meat pounder, flatten the cutlets to 1/4'; thickness, being careful not to tear the meat. Set aside.





Place the spinach in a dry large skillet, cover and cook on medium heat until wilted, about 5 minutes. Drain, squeeze and dry. Coarsely chop and set aside.





In skillet, heat 2 1/2 T. olive oil. Add onion and garlic, sautee until browned. Add spinach and cook, stirring for 2 minute. Transfer to a mixing bowl, stir in cheese, nutmet and salt.





Spread mixture over the cutlets. Roll each one up like a jelly roll and tie into place or use tooth picks to secure.





Add remaining oil to skillet and cook chicken rolls over medium high heat until nicely brown on all sides. Remove chicken and reduce heat to medium.





Add butter to melt, stir in flour and cook about 1 minute. Slowly add broth and wine, whisking until smooth. Remove from heat, add lemon juice and salt. Pour over chicken and serve.
Chicken %26amp; Farfalle Salad with Walnut Pesto


SALAD:


2 cups uncooked farfalle (bow tie pasta; about 6 ounces)


2 cups cubed cooked skinless, boneless chicken breast


1 cup quartered cherry tomatoes


2 tablespoons chopped pitted kalamata olives





WALNUT PESTO:


1 cup basil leaves


1/2 cup fresh parsley leaves


3 tablespoons coarsely chopped walnuts, toasted


1 1/2 tablespoons extravirgin olive oil


1 tablespoon white wine vinegar


1/2 teaspoon salt


1 garlic clove





REMAINING INGREDIENT:


4 curly leaf lettuce leaves





To prepare salad, cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water. Combine pasta, chicken, tomatoes, and olives in a large bowl.


To prepare walnut pesto, combine basil and next 6 ingredients (through garlic) in a food processor; pulse 6 times or until finely minced. Add pesto to pasta mixture, tossing gently to coat. Place 1 lettuce leaf on each of 4 plates; top each serving with salad mixture.


Yield: 4 servings (serving size: 1 1/2 cups salad and 1 lettuce leaf)


Nutritional Information: CALORIES 374(30% from fat); FAT 12.5g (sat 2g,mono 5.5g,poly 3.9g); PROTEIN 29.4g; CHOLESTEROL 60mg; CALCIUM 62mg; SODIUM 393mg; FIBER 3g; IRON 3.6mg; CARBOHYDRATE 36.3g





--Cooking Light, JUNE 2005


-------------------------





BUTTERMILK BAKED CHICKEN





¼ cup butter or margarine


4 bone-in chicken breast halves*


½ teaspoon salt


½ teaspoon pepper


1½ cups buttermilk, divided


3/4 cup all-purpose flour


1 (10 ¾ oz) can cream of mushroom soup, undiluted


Garnish: chopped fresh parsley





Melt butter in a lightly greased 13”x9” baking dish in a 425° oven.


Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour.


Arrange chicken, breast side down, in baking dish.


Bake at 425° for 25 minutes. Turn chicken, and bake 10 more minutes.


Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary. Drizzle gravy over chicken. Garnish, if desired.


*4 skinned and boned chicken breast halves may be substituted. Bake chicken at 425º for 15 minutes. turn, and bake for 10 minutes.


Note: Light butter; nonfat buttermilk; and reduced-sodium, reduced-fat cream of mushroom soup may be substituted.





--Southern Living, OCTOBER 2001


---------------------





BAKED CHICKEN BREASTS WITH ALMONDS





Salt and pepper to taste


5 chicken breasts


4 tbsp. cooking oil


1 can cream of mushroom soup


1/2 c. cooking sherry


1/4 c. sharp cheddar cheese


3 tbsp. grated onion


2 tbsp. Worcestershire sauce


1/2 c. slivered almonds





Salt and pepper chicken; brown in oil. Place in baking dish. Combine soup, sherry, cheese, onion, and Worcestershire sauce; pour over chicken. Sprinkle with almonds on top; cover with foil. Bake at 350 degrees for 45 minutes.


-------------------





Sesame Chicken Strips





6 skinless boneless chicken breast halves


1 cup sour cream


1 tablespoon lemon juice 1/2 lemon, juiced


2 teaspoons celery salt


2 teaspoons Worcestershire sauce


1/2 teaspoon salt


1/4 teaspoon pepper


2 cloves garlic, minced


1 cup dry bread crumbs


1/3 cup sesame seeds


4 tablespoons (1/2 stick) butter, melted





Lightly grease a 15 by 10-inch jelly roll pan. Cut chicken crosswise into 1/2-inch strips. In a large bowl, combine sour cream, lemon juice, celery salt, Worcestershire sauce, salt, pepper, and garlic. Mix well. Add chicken to mixture, coat well, and cover. Refrigerate at least 8 hours or overnight.


Preheat oven to 350 degrees F.


In medium bowl, combine bread crumbs and sesame seeds. Remove chicken strips from sour cream mixture. Roll in crumb mixture, coating evenly. Arrange in single layer in prepared pan. Spoon butter evenly over chicken. Bake for 18 to 25 minutes or until chicken is tender and golden brown.





--Paula Dean
I have a few quick and simple recipes for chicken breast.





For an oven fried chicken breast. I season the chicken breast with salt, pepper, onion and garlic powder, then dredge in flour, then egg with a splash of milk, then seasoned breadcrumbs. Fry in skillet until brown on either side then remove (center will still be raw) and place in 350degree oven for 25-30 minutes. OR instead of dredging in flour first, use parmesean cheese it's really very good!





Or you can cube the breast, season with salt, wrap with smoky bacon, hold together with toothpick, then dredge in a combo of chilli pepper and brown sugar ( light or dark), put into 350 oven for 35-40 minutes, until bacon is crisp and and chicken is at 180 ( internal temp)... Be careful to not keep it in too long or on high heat, the sugar will burn and it wont taste very good.





Another option would be to season chicken breasts, brown on both sides, put into casserole dish, pour a can of cream of chicken mixed with a half can of milk on top of the chicken, then cover with already cooked stove top stuffing. Place in 350 oven for 30 minutes, so chicken cooks through. Then sprinkle cheddar cheese on to and cook an additional 5-10 minutes. VERY YUMMY! I made this with pork chops and it was great.





O and just a tip, whatever you do with chicken you can do with pork chops, so you can interchange them for different tastes.





Good luck!
depends what you like


you can marinade it in spices and cook in pan, oven, or boil in cling film.


same with lemon tarragon chicken.





you could do a chicken melt


cook some pastry cook the breast,


add cheese and a touch of cream salt pepper.





breast of curry





chicken breast with white wine sauce





battered chicken strips





chicken breast with a tomato and garlic sauce





stuffed chicken with mushrooms %26amp; bacon





chicken fajita





chicken maryland





butterfly chicken





chicken supreme





chicken forever
It would be good if the skin was on, that way you could put some butter under the skin and as it cooks it would keep the breast very moist.





But since they have no skin on i would take a sheet of tinfoil, put the chicken in and bunch up the foil at the top so its like a bag. Add a big nob of butter a little olive oil a good squeeze of lemon, plenty of salt and pepper and some finely sliced onion and cook in the oven for about 20-30 mins depending on the size at around 200. Just check it after around ten and youl be able to see how long more it needs.
This is such a broad question, it is tough to answer, but boneless skinless breasts tend to dry out. I'd either...marinate in an acid and an oil...and broil or fry, or I'd brine it and put a seasoning rub.





I'd highly suggest pounding the breasts flat in a ziplock or plastic wrap, then marinating in a balsamic vinaigrette, rolling in italian breadcrumbs and either baking at 350 or frying in a little olive oil.





OR you can brine it. I use a half cup per gallon ratio...read more about it here...http://bbq.about.com/cs/turkey/a/aa11010… and I use brown sugar and rosemary...and you can use apple juice instead of water. You only need an hour of brine time per pound. If your pieces are less than a pound each, then you need less than an hour of time. Then I make a saltless seasoning rub out of chili powder, black pepper, paprika, a little sugar, garlic powder, and onion powder. You don't need salt because of the brine. I coat the meat with a little olive oil, then rub it with the spices. This is great broiled, seared on the stove, or grilled.
This is one of my favorite recipes:





http://www.kraftfoods.com/kf/recipes/sim…





It gives you 4 options of how exactly to cook the chicken so you can use the recipe many times with different results. I haven't tried the one with Caesar dressing yet, but the Italian, Greek and Poppyseed are all AMAZING! The Greek is the best, I think.





Anyway, it's SUPER easy to cook. I usually just serve it with white rice. Also, if you like lots of sauce, double the chicken broth, dressing, and seasoning choices.





It's a hit every time I cook it, and demanded at least once a week in my house. Enjoy!
you could make red hot chicken...just marinate them in a mixture of 1/3 hoisin sauce, 1/3 ketchup, 1/3 molasses or brown sugar, 1/4 cup hot sauce, 1/4 cup honey. mix all together and marinate then cook in the marinade on the stovetop or the oven. make sure to cook the chicken on medium heat and that it is cooked all the way through. serve with rice and a salad.
deep fry lol


or wat i do is


olive oil ,lemon juice, half stick of butter, garlic, onion, chicken broth


place the chicken in an over proof pot add mixture till it almost cover the chicken cover n cook @ 350-400 for bout 1 1/2-2 hrs untill chicken is tender serve with either mashed taters or rice n veggies
I love this simple recipe.





Honey Chicken





3-4 chicken breasts, skinless, boneless


1/4 cup honey


2 tbsp. soy sauce


2 tsp. k etchup


salt and pepper





Mix and pour over chicken in a casserole dish or pan. Cover. Bake at 350 for 1 to 1 1/2 hrs.





I make this all the time and it goes great with rice and peas. Lots of sauce.
Try marinating them in a combination of fat free italian dressing and cracked red pepper and then baking them. It's simple and delicious. Doesn't have to be fat free just figured since they were boneless and skinless you might as well keep it healthy.
stir fry!


boil some noodles, fry the chicken till its a goldie brown with peppers, cellary,carrots,onions,and what ever else you want but dont use alot of oil ull make it greasy! then stir it into the noodles and make toast, its soo soo nice and only takes like 20 mins:)
Coating them with lemon pepper and pan frying them in a mixture of butter and olive oil until they are browned then de-glaze the pan with dry sherry or white wine is a delicious way....
chicken parmegian? cut a pocket into the breast, stuff with cheese, roll in italian bread crumbs... fry and serve with tomato sauce and noodles... yummy!
Fry in oil with a lot of garlic, black pepper and powdered chicken bullion. That really is the only acceptable way to eat chicken.
Just marinade them overnight in Italian dressing then grill them (etiher kind of grill works but i like the inside grill better)
Reggae Reggae sauce - just devine!!
sttuff them with italian risotto