A fast and simple thing we do with boneless chicken breasts is lightly season them with salt and fresh ground pepper (or kick it up with a rub or seasoning like Durn Good seasoning), spray lightly with Pam for Grilling and then grill them. We use the cookout calculator at charcoalbob.com for grilling times and instructions on how to grill them so that they don't dry out.
We then put a little of our favorite barbecue sauce in a small bowl to use as a dipping sauce, just like you would for a shrimp sauce. Simple and delicious.Easy Chicken Breast Recipe?
CHICKEN FILLETS IN TOMATO AND WINE
SAUCE
1 lb. chicken breast fillets, cut in 8 pieces
1/2 tsp. coarse ground pepper
1/2 tsp. salt
1 (16 oz.) can whole tomatoes, quartered with liquid
2 purple onions, sliced
2 cloves garlic
1 tsp. basil
1/2 c. white wine
Cooked fettucini
Heat pan with butter to medium-high. Brown chicken about 2 minutes each side. Remove chicken, sprinkle with salt and pepper. Pour tomato liquid in fry pan with onion, garlic and basil. Bring to a boil, reduce heat, cover and simmer 5 minutes until onion is tender. Add tomatoes, wine and chicken. Cover and simmer 15 minutes. Remove cover and cook on medium 5 minutes. Serve over fettucini. Serves 4
APRICOT CHICKEN DIVINE
2 tbsp. butter
2 tbsp. olive oil
8 skineed chicken breast halves
1/2 c. white flour
1 tsp. salt
1/2 c. apricot preserves
1 tbsp. dijon mustard
1/2 c. plain yogurt
1 tbsp. slivered almonds
Preheat oven to 375 degrees. Melt butter with oil in a shallow baking pan. Meanwhile, shake chicken in a plastic bag filled with flour and salt until chicken is coated. Place chicken in a single layer in the baking pan and bake for 25 minutes. Combine apricot preserves, mustard and yogurt. Spread apricot mixture on chicken and bake for 30 minutes more or until done. Just before serving, brown almonds lightly in toaster oven. Sprinkle almonds over chicken and serve over rice. Serves 8.
SWEET AND SOUR CHICKEN
2 chicken breast
2 green bell peppers
1 red bell pepper
1 celery stalk
2 carrots
1 small can pineapple
1 small can mushrooms
soy sauce
mustard
catup
hot sauce
vinegar
brown sugar
cornstarch
garlic
ginger (one piece about 1 inch)
Cut chicken into bite-sized pieces and rub with crushed garlic and ginger and marinate for 5 mins until the wok gets hot.
Put a tablespoon of oil and the remaining garlic and the chicken.
As soon as the chicken is done, add chopped vegetables and stir fry for only a minute, as you need them to be crunchy.
Make the sauce by adding the remaining ingredients (except for the pineapple chunks) along with the ginger that has not yet been used, and add to the wok.
Add the sauces and the corn starch when you are ready to serve and allow the sauce to thicken.
At this time, stir in the pineapple chunks. Add hot sauce to taste.
Serve it over noodles or rice
CHINESE CHICKEN WITH HOT SAUCE (PAN
PAN CHI)
1/2 spring chicken
2 cucumbers
1 clove garlic
1 slice ginger
1/2 stalk green onion
2 chili peppers
Shred cucumbers. Mince garlic, green onion and ginger.
Boil chicken in water for 30 minutes. Bone and shred.
Arrange cucumber and chicken on platter.
Mix with hot sauce just before serving.
Hot Sauce:
1 tbsp. sesame sauce
dash of hot pepper sauce
1 tsp. sesame oil
2 tbsp. soy sauce
1/2 tbsp. vinegar
1 tsp. sugar
dash of Monosodium Glutamate (MSG)
Mix ingredients together in bowl
CHICKEN NUGGETS WITH HONEY MUSTARD
SAUCE
8 oz. chicken breast halves, skinned, boned and cut into bite sized pieces
1 tbsp. olive oil
1 clove garlic, minced
3/4 c. bread crumbs, finely ground
1/4 tsp. each garlic and onion powder
1/8 tsp. ground pepper
1/8 tsp. cayenne pepper
1 egg mixed with 1/2 tsp chicken bouillon
SAUCE:
1 tbsp. Dijon mustard
1 1/2 tsp. honey
Preheat oven to 475 degrees.
Beat egg and mix with chicken bouillon.
Combine chicken, olive oil, garlic and ground pepper. Marinate 30 minutes.
Combine bread crumbs and seasonings in shallow dish. Dip chicken in egg and rol in breadcrumb mixture; place on large cookie sheet. Spray with olive oil.
Bake 15 minutes.
Meanwhile, combine honey with mustard.
To serve, dip nuggets into sauce
CHICKEN WITH WHITE SAUCE
1 2-1/2 to 3-pound chicken, cut into serving pieces
5 tablespoons butter
1 bunch scallions, chopped, including 2 inches of the green tops
1/2 pound mushrooms, quartered
2 cups chicken broth
1/2 cup dry sherry
Salt and freshly ground pepper to taste
2 tablespoons flour
1 cup light cream
1/4 cup finely chopped fresh tarragon or 1 teaspoon dried tarragon
1/3 cup chopped walnuts
Dry the chicken thoroughly with paper towels. In a large, heavy skillet heat 3 tablespoons of the butter over moderate heat. Add the chicken, skin side down, and saute, turning to brown evenly on all sides. Remove to a plate and set aside.
Add the scallions and mushrooms to the skillet and cook until the vegetables are lightly browned, stirring frequently. Return the chicken to the skillet. Add the broth, sherry, and salt and pepper. Cover and simmer until tender.
Transfer the chicken and vegetables to a serving platter and keep warm. Reserve the cooking liquid in the skillet.
In a small saucepan melt the remaining 2 tablespoons butter over low heat. Add the flour and cook 3 or 4 minutes, stirring constantly. Gradually add the cream and the reserved cooking liquid from the chicken, stirring constantly with a wire whisk. Simmer until the sauce is smooth, thickened, and hot. Stir in the tarragon and walnuts, taste for seasoning, and pour over the chicken. Serve with buttered noodles and buttered green peas or asparagus tips.
BARBECUE CHICKEN SAUCE
16 oz. soy sauce (can add water to stretch)
4 tbsp. mustard
1 chopped onion
1 lb. brown sugar (1 bag)
3 T chopped fresh garlic
Frequently baste and marinate chicken under refrigeration at least 1 hour or for as long as overnight.
CHICKEN IN CREAM SAUCE
2 boneless, skinless, chicken breasts
4 tablespoons Parmesan cheese (optional)
4 minced garlic cloves
1 cup sliced mushrooms
1 cup broccoli florettes
1 pint heavy cream
1 tablespoon corn starch
1/4 cup water
1 teaspoon white pepper
1 cup light wine
Cut chicken into 1 1/2 inch pieces. Combine chicken and garlic in a skillet with wine over medium heat. When chicken is nearly cooked add broccoli and mushrooms.
In a saucepan, heat cream on medium-high setting. Bring to a simmer, but do not boil; add garlic and white pepper.
Stir corn starch into water; mix. Pour in half of the cream. Whisk, stirring in the cornstarch mixture until desired thickness is obtained. The sauce will continue to thicken gradually as it sits. Sauce must be cooked for at least 10 minutes after last corn starch is added to prevent a ';powdery'; uncooked taste from the corn starch. Add chicken and cheese (optional) during final 5 minutes of cooking, and serve over pasta or rice.
try kraftfoods.com
Easy Chicken Breast Stew With Onions and Carrots:
30 min 15 min prep
4-6 servings
1-2 lb chicken breasts, cut up in bite size pieces
2 carrots, grated
5 potatoes, cut up in bite size pieces if you like ((or more)
3-4 garlic cloves (I usually add more, we love garlic)
1/3 bunch fresh parsley, chopped
1 cup chicken stock or water
1/4 cup ketchup
1/4 cup whipping cream or 1/2 cup half-and-half
salt
pepper
meat tenderizer (optional)
olive oil or butter (to saute chicken and veggies)
1. Sprinkle chicken pieces with salt, pepper and meat tenderizer and saut茅 in olive oil for a couple of minutes, add to your cast iron pot, or any heavy pot.
2. Saut茅 onions until translucent, add carrots, garlic and half of parsley, saut茅 for 2-4 more minutes, until vegetables are tender, add a little more salt to taste. Add to the pot with chicken.
3. In the same skillet as you cooked chicken, veggies add your chicken stock or water and heat it till it boils, add into the pot. The liquid should cover about the half of the chicken with veggies.
4. To the same pot add ketchup and heavy cream , mix the whole thing well and bring in to the boil.
5. Lower the heat to medium and cook for 15-20 minutes, or until potatoes are tender.
6. Enjoy!
Saucy Honey Mustard Chicken
Prep Time: 5 min
Total Time: 20 min
Makes: 4 servings, one chicken breast and 4-1/2 tsp. sauce each
1 Tbsp. oil
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup PHILADELPHIA Cream Cheese Spread
2 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. honey
HEAT oil in large nonstick skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until cooked through (170掳F).
ADD dressing, cream cheese spread, mustard and honey.
COOK and stir 2 min. or until sauce is smooth and bubbly.
KRAFT KITCHENS TIPS
Serving Suggestion
Serve with hot cooked MINUTE White Rice and peas.
Well, I don't have a written out recipe because I cook by taste, but one of my favorites for chicken breasts is to fillet it and stuff it with another meat of your choice, I like bacon and some cheese. Love pepper-jack with this. Grill it or bake it, a George Foreman works well to drain off the excess grossness that inevitably shows up. Usually takes about five to eight minutes to cook each piece. Then for a sauce, well whatever has you feeling good about it. With a pepper-jack cheese and bacon stuffed chicken, I'd go with some sauteed mushrooms and red and green bell peppers with a light lemon sauce, a little bit of Worcestershire with some lemon juice and just a touch of melted butter, it'll be great. I'd watch about adding salt because of the bacon. You might over salt it if you aren't careful. But it's a spicy flavorful recipe that doesn't take too long to make. Hope this helped!
Cut the breasts into serving size pieces.
Dip them in cornstarch seasoned with salt, pepper garlic powder and ginger(ground).not too much
Brown in non stick fry pan in olive oil.
Set aside on plate .
In juices in pan add sliced onion, red pepper and mushrooms. Saute
Add 2 cups water to partially cooked veggies and a little more
ginger(ground) if desired
Add chicken soup base to this liquid and stir.(2 tsp)
Place the chicken pieces back into liquid, and cook for 1/2 hour more.
Serve on prepared pasta or steamed rice.
cook it on the skillet in olive oil, add some marsala wine and spices such as basil, oregano, salt, pepper. it's very good.
or do it with vodka sauce and have perhaps pasta on the side.
you can also cook in in oil on the skillet but also add some cut up olives, pieces of onions and veggies ( frozen peas and carrots for example) tastes great.
CHICKEN BREAST WITH COCONUT SAUCE
2 tablespoons peanut or olive oil
2 tablespoons garlic, minced
3/4 cup Vidalia onions, diced
8 chicken breasts, boned, skinned, pounded to 1/2'; thickness
In a heavy bottomed skillet, saut茅 onions and garlic. Add chicken breasts and brown lightly. Do not allow garlic to brown (you might want to add it towards the end of the saut茅).
Sauce:
3/4 cup white vinegar
2 1/2 cups water
1 chicken bouillon cube
2 cloves garlic
1/2 teaspoon black pepper
1/4 teaspoon paprika
1 teaspoon oregano
1 teaspoon ground bay leaf
1/2 cup soy sauce (low sodium)
1 1/2 tablespoons sugar
In a blender, combine sauce ingredients. Add to skillet. Cover and simmer, stirring occasionally, until chicken is tender.
To Serve:
1/2 cup canned coconut milk
1/4 cup fresh parsley, chopped
Pour coconut over chicken and allow to simmer an additional 20 minutes. Place on serving dish and ladle over with sauce. Garnish with chopped parsley.
Makes 8 Servings, 1 chicken breast per serving.
Tangy Chicken Breasts
INGREDIENTS
4 skinless, boneless chicken breast halves
1 cup Worcestershire sauce
1 cup vegetable oil
1 cup lemon juice
1 teaspoon garlic powder
DIRECTIONS
Place chicken in a single layer in a bowl or pan. Mix together Worcestershire sauce, oil, lemon juice, and garlic; pour over chicken. Cover. Refrigerate for at least 6 hours.
Take chicken out of marinade, and place on broiler pan or grill. Broil until done, approximately 7 minutes on each side.
Serves 4
Chicken Breasts Stuffed with Crabmeat
INGREDIENTS
3 ounces cream cheese, softened
2 tablespoons minced onion
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh dill
1 teaspoon minced garlic
1/8 teaspoon lemon pepper
4 ounces fresh Dungeness crabmeat
4 skinless, boneless chicken breasts
1 cup all-purpose flour
2 eggs, beaten
3 cups fresh bread crumbs
2 tablespoons butter
2 tablespoons vegetable oil
DIRECTIONS
In a medium bowl combine the cream cheese, onion, parsley, dill, garlic and lemon pepper. Add crabmeat and mix thoroughly. Season with salt and pepper to taste. Cover and chill in refrigerator (can be prepared 2 hours ahead).
Using a small sharp knife, cut in half horizontally through the center of each chicken breast half, creating a pocket. Fill each pocket with 1/4 of the crab stuffing. Then dip each chicken piece into flour, eggs and finally bread crumbs to coat. Cover completely.
In a large skillet melt butter or margarine with oil over medium heat. Add filled, breaded chicken breast halves to skillet and saute until golden brown and cooked through (juices run clear), about 10 minutes each side. Remove from skillet, drain on paper towels and serve.
Serves 4
Maria's Stuffed Chicken Breasts
INGREDIENTS
4 skinless, boneless chicken breast halves
salt and pepper to taste
1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 clove garlic, minced
2 eggs, beaten
1 (8 ounce) package shredded mozzarella cheese, divided
1 (16 ounce) jar spaghetti sauce
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.
In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with 1/4 of the mixture; secure with toothpicks and place stuffed breasts in a lightly greased 9x13 inch baking dish. Pour sauce over all and sprinkle with remaining cheese.
Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until chicken is cooked through and juices run clear.
Serves 4
Creolized Stuffed Chicken Breasts
INGREDIENTS
11 ounces smoked sausage, sliced thinly
11 ounces fresh button mushrooms
1/4 cup chopped green onion
1-1/4 teaspoons minced garlic
1/3 cup blue cheese salad dressing, divided
4 skinless, boneless chicken breasts
1 tablespoon and 1 teaspoon Cajun-style seasoning
DIRECTIONS
To Make Stuffing: Brown sausage in a large skillet over medium high heat; once sausage starts to brown, add mushrooms and saute for 5 minutes, then add green onion and garlic and saute for another 2 minutes. Remove stuffing mixture from heat, put in a food processor and add 1 tablespoon salad dressing. Process slowly in processor, roughly chopping.
Preheat oven to 375 degrees F (190 degrees C).
Cut 2 inch slits in sides of chicken breasts and stuff with as much stuffing as breast will hold. Season both sides of breasts liberally with Cajun-style seasoning and sear in a hot skillet for 1 to 2 minutes per side, then place in a lightly greased 9x13 inch baking dish. Top with leftover stuffing and remaining 3 tablespoons salad dressing.
Bake at 375 degrees F (175 degrees C) for 30 minutes or until chicken is cooked through and juices run clear.
Serves 4
Chicken Breasts With Herb Basting Sauce
INGREDIENTS
3 tablespoons olive oil
1 tablespoon minced onion
1 clove crushed garlic
1 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon ground sage
1/4 teaspoon dried marjoram
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon hot pepper sauce
4 bone-in chicken breast halves, with skin
1 1/2 tablespoons chopped fresh parsley
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.
Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.
Roast at 425 degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.
Serves 4
Chicken Breasts with Balsamic Vinegar and Garlic
INGREDIENTS
4 skinless, boneless chicken breasts
salt and pepper to taste
3/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter
DIRECTIONS
Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.
Serves 4
Spicy Chicken Breasts
INGREDIENTS
2 1/2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon dried thyme
1 tablespoon ground cayenne pepper
1 tablespoon ground black pepper
4 skinless, boneless chicken breast halves
DIRECTIONS
In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.
Serves 4
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