I usually cook some rice and season well. I add a little cheese and pace picante sauce to the rice. Cover bottom of dish with rice and add the cooked chicken breast on top. Then put some picante sauce on each breast fillet followed by some cheese and bake in the oven....I love this and it is so simple. I even make sandwiches out of the left over chicken...Good recipe for boneless skinless chicken breast fillets?
Grilled Chicken and Peaches
1 cup prepared GOOD SEASONS Italian Dressing Mix 4 small boneless skinless chicken breast halves (1 lb.) 1/4 cup balsamic vinegar 1/4 cup molasses 4 ripe peaches, halved, pitted
POUR dressing over chicken; cover. Refrigerate 1 hour to marinate. Drain chicken; discard marinade. Mix vinegar and molasses until well blended; brush onto cut sides of peach halves. Set aside.
PREHEAT greased grill to medium heat. Grill chicken 8 min. on each side or until chicken is cooked through (180掳F), adding peaches to the grill for the last 6 min. of the chicken grilling time and turning and brushing peaches occasionally with any remaining vinegar mixture.
PLACE chicken on serving platter. Cut peaches into slices; spoon over chicken. Drizzle with any remaining vinegar mixture.
Good recipe for boneless skinless chicken breast fillets?
Fiesta Chicken
(2 servings)
vegetable cooking spray
1 tsp. olive oil
6 - 8 oz. skinless, boneless chicken breast , cut into strips
1 pkg. frozen pasta and vegetables with garlic seasoning, such as Pasta Accents or Pasta Secrets
戮 cup medium chunky salsa or picante sauce
1 tbsp. fresh cilantro, chopped
1. Spray 10'; skillet with cooking spray. Heat olive oil in skillet over medium-high heat until hot.
2. Add chicken and cook until lightly browned.
3. Add frozen pasta/vegetables and picante sauce, bring to a boil, stirring well. Lower heat to medium-low and cover. Let simmer for 12-15 minutes, stirring occasionally
4. Remove from heat. Add cilantro. Serve.
These two are always requested at my house:
Asian Chicken Stir-Fry
From: Campbell's Kitchen
Prep/Cook Time: 20 minutes
Serves: 4
Ingredients:
1 tbsp. vegetable oil
1 lb. boneless chicken breasts, cut into strips
1 can Campbell's庐 Condensed Golden Mushroom Soup
2 tbsp. soy sauce
1/2 tsp. garlic powder
1 bag (16 oz.) any frozen vegetable combination
4 cups hot cooked rice
Directions:
HEAT oil in skillet. Add chicken and stir-fry until browned.
ADD soup, soy and garlic. Heat to a boil. Add vegetables and cook until tender-crisp. Serve over rice.
* I combine liquids with 1 teas ginger, 陆 teas garlic powder. Saute chicken and set aside. Saute 3 carrots, 1 onion, 2 celery in veg oil. Add 1/3 head of cabbage. Add some spinach %26amp; garlic for last minute. Add liquids w/ chicken and bring to boil, cook %26amp; stir for 3 mins.
- - - -
Rosemary Chicken Breasts
Recipes courtesy Rachael Ray
4 pieces boneless, skinless chicken breast, 6 to 8 ounces each
2 tablespoons balsamic vinegar, eyeball it, just enough to coat chicken lightly
2 tablespoons extra-virgin olive oil
3 stems rosemary, leaves stripped and chopped, about 2 tablespoons
Salt and coarse black pepper
4 cloves garlic, cracked away from skin with a whack against the flat of your knife
Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper and let stand 10 minutes.
Heat a medium nonstick skillet over medium high heat. Add chicken breasts and cracked garlic to the pan. Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
Happy cooking!
3 servings 1 day 1 day prep
Change to: servings US Metric
2 1/2 lbs boneless skinless chicken breasts, sliced in half
1 quart buttermilk
4 teaspoons kosher salt (kosher salt is best but regular salt will do fine!)
COATING
2 cups all-purpose flour
2 teaspoons garlic powder
1 teaspoon black pepper
1 tablespoon salt
1 teaspoon Old Bay Seasoning (can use homemade Old Bay seasoning mixture for this)
1/2 teaspoon marjoram
1/2 teaspoon dried thyme
1/4 teaspoon celery powder
oil (for frying, do not use olive oil)
Soak the chicken breasts in the buttermilk and salt for 8-24 hours.
When ready to make the breasts, mix all coating ingredients together, and coat each chicken breast.
Place oil in a 10-inch heavy-bottomed skillet up to about 1/3 of the pan.
Heat to about 350掳, then reduce heat a bit just before frying the breasts.
Cook/fry about 8 minutes per side.
*NOTE* reduce the heat if you find that the chicken is browning too much, careful not to over brown.
Boneless skinless chicken breast recipe
Buttermilk Fried Boneless Chicken Breast
any leftovers can be stuffed in between a crusty bun topped with mayo, mustard and a leaf of lettuce. You might want to consider doubling or even tripling the recipe to serve on buns...this chicken breast is that good! Plan ahead the chicken needs to soak in the buttermilk for 8-24 hours (24 hours is even better). Try to purchase large thick chicken breasts for this to make the slicing in half easier, use a sharp knife for slicing. I usually serve the breast topped with my mushroom cream sauce If you cannot find Old Bay seasoning, use 1 tablespoon of seasoning salt in place of regular salt. You can also make this recipe using skin on chicken pieces, adjust the frying time though.
3 servings 1 day 1 day prep
Change to: servings US Metric
2 1/2 lbs boneless skinless chicken breasts, sliced in half
1 quart buttermilk
4 teaspoons kosher salt (kosher salt is best but regular salt will do fine!)
COATING
2 cups all-purpose flour
2 teaspoons garlic powder
1 teaspoon black pepper
1 tablespoon salt
1 teaspoon Old Bay Seasoning (can use homemade Old Bay seasoning mixture for this)
1/2 teaspoon marjoram
1/2 teaspoon dried thyme
1/4 teaspoon celery powder
oil (for frying, do not use olive oil)
Soak the chicken breasts in the buttermilk and salt for 8-24 hours.
When ready to make the breasts, mix all coating ingredients together, and coat each chicken breast.
Place oil in a 10-inch heavy-bottomed skillet up to about 1/3 of the pan.
Heat to about 350掳, then reduce heat a bit just before frying the breasts.
Cook/fry about 8 minutes per side.
*NOTE* reduce the heat if you find that the chicken is browning too much, careful not to over brown.
GINGER SESAME CHICKEN WITH BABY SAGE
POTATOES
Marinade:
1/4 cup wine vinegar
1 tablespoon soy sauce
1/4 cup olive oil
Chicken and Potatoes:
6 boneless, skinless chicken breast halves
1 cup Paul Newman's Own Low-Fat Sesame Ginger Dressing
3 cloves garlic, minced
1 shallot, chopped (optional)
sea salt and pepper, to taste
olive oil spray
6 baby potatoes
rubbed sage
Marinate chicken in refrigerator for 30-60 minutes in wine vinegar, olive oil and soy sauce. Discard marinade.
Place chicken in an ovenproof baking dish and brush generously with 1/2 cup Newman's Own Low-Fat Sesame Ginger Dressing. Sprinkle with minced garlic and shallot.
Scrub baby potatoes and remove eyes. Quarter or cut into halves (depending on size) and spray with olive oil spray, then sprinkle with a light dusting of rubbed sage, sea salt and pepper. Arrange potatoes around chicken in baking pan. Spray potatoes with additional olive oil spray during cooking if they become dry.
Roast at 325掳F for 20 minutes, then baste with remaining Sesame Ginger Dressing; turn oven to 375掳F and continue to cook until juices run clear, about 10-15 minutes more (depending on size of chicken pieces).
Chicken:-Teriyaki
6 breast halves
1/3 c. Italian salad dressing (lite)
1/3 c. lite teriyaki or soy sauce
1/3 c. white wine
1 tsp. basil
Skin chicken and bones, cut into bite sized pieces and place in a casserole dish.
Mix remaining ingredients together. Pour over chicken and marinate in refrigerator for 1-2 hours.
Turn once.
Bake at 350 degrees for 1 hour or until tender.
Stir occasionally.
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