A nice chicken breast recipe? Your fave?

I am going to make chicken breasts tonight but would like to try something new. Any ideas? What are some of your favorite chicken recipes? I like recipes with a nice sauce, nothing too dry like plain grilled chicken...A nice chicken breast recipe? Your fave?
i give this recipe out a lot here. it's is a family fav. there are three of us, so i make three breast (whcih fits perfectly in a large pan). i don't always make the tomato and basil and it's still great. it looks complicated because it's long, but read through it, it's as simple as can be. it's also impressive enough for guests. they'll never know how easy it was!





Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions





1 1/2 to 2 pounds fingerling potatoes or red skin baby potatoes


1 small red bell pepper, seeded and cut into thin strips


1 Italian mild green pepper, cubanelle, seeded and thinly sliced


1 medium yellow skinned onion, thinly sliced


4 large cloves garlic, cracked away from skin


1 teaspoon crushed red pepper flakes


1/4 cup tablespoons extra-virgin olive oil, divided


Coarse salt and pepper


2 cups shredded Parmesan, available in tubs near deli -- make sure to get shredded cheese, not grated


4 (6 to 8-ounce) boneless, skinless chicken breasts


4 plum Roma tomatoes or small, vine ripe tomatoes, seeded and chopped


15 to 20 leaves fresh basil, pile leaves, roll then thinly slice -- chiffonade





Preheat oven to 500 degrees F.


Cut fingerling potatoes into halves or quarters, depending on thickness of fingerlings -- thin, small fingerlings may also be left hole, larger potatoes should be quartered to speed cooking process. If you are using small red potatoes, halve or quarter them in the same way.





Cover a large cookie sheet with foil. Place potatoes on cookie sheet. Combine with peppers and onions, garlic and crushed red pepper flakes. Coat the potatoes, peppers and onions with extra-virgin olive oil just enough to coat vegetables in a thin layer, 2 to 3 tablespoons. Season liberally with salt and pepper. Place potatoes in the oven and roast 20 to 22 minutes, until potatoes are just tender and peppers and onions are crisp at edges. Toss mixture with tongs, turning the potatoes after 15 minutes. When the potatoes are cooked, transfer them to a serving dish and peel the foil off the cookie sheet and discard for super-quick clean up!





While potatoes cook, prepare chicken. Roll out a 2-foot piece of waxed paper or foil near the stove top. Heat a large nonstick skillet over medium high heat -- your pan must be very hot when the chicken is added. Pile the shredded cheese on the work surface created with the waxed paper or foil. Season your chicken breasts with black pepper but no salt; the cheese will add enough salt to the taste of the dish. Press the breasts firmly into the cheese. Coat both sides of breasts with as much cheese as possible. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Set breasts into the skillet and cook 7 minutes on each side, until cheese forms an even, golden casing around the tender chicken breasts.





While chicken cooks, combine chopped tomatoes with basil in a small bowl. Season with salt and pepper, to your taste.





Drain off any excess oil from chicken as you remove it from the skillet. Top chicken with big spoonfuls of raw sauce and serve with potatoes, peppers and onions.A nice chicken breast recipe? Your fave?
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 or 1/8 if your not a vinegar person!!


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.
Put a small amount of olive oil in a baking dish and add salt and pepper. mix it around and add 1/4 cup white wine, chicken broth or water. Place each chicken breast into the mixture and coat both sides. Place a piece of ham on each breast and wrap the pan in foil. Bake at 400 for 25 minutes. While it is cooking, melt 2 tbsp of butter in a small sauce pan and then add 2 tbsp of flour . Mix it all together and set it aside. When the time is up, add the cooking liquid to the saucepan with another cup of chicken stock and bring to a boil for the sauce. Let the liquid reduce over high heat and thicken. Last, add a small amount of half and half to make it creamy. Meanwhile, place a piece Monterey jack cheese on each piece of chicken and return to the oven at 325 for another 5 to 10 minutes or until the cheese melts.


Serve this with baked potatoes and a green salad
Flatten out chicken breast by pounding it till desired thinness. Place two strips of bacon on a plate in the form of a small t. place the chicken breast on the middle of the t of bacon, ball up cream cheese and shredded pepperjack cheese and place in the middle of the chicken breast fold the slices of t around the chicken breast and secure with a toothpick and bake on a greased pan at 375 till chicken is done
I used this yesterday, dellish!


4 Tsp brown sugar


4 Tsp honey


4 Tsp. ketchup


1 Tsp soy sauce





Marinade and grill OR


bake in 400 degree oven with half the sauce poured over the chicken for 20-25 mins. Then add the remaining sauce and bake another 5 mins. It will be caramelized and yummy over rice with veggies. Try it!
chicken marsala


fry 4-5 slices of bacon, remove drain, leave grease in pan.


dredge chicken in flour, salt, pepper and pan-fry in bacon grease until brown on each side. put in oven safe pan and hold at 250 degrees.


add a drizzle of olive oil to pan and sautee sliced mushrooms, add chopped garlic and then add chicken back to pan, add one cup of marsala wine.


simmer for about ten minutes.


serve with rice or noodles
Here is a simple, yet GREAT piece of chicken....





3 tablespoons of Olive Oil


1 table spoon of real butter





Salt and pepper chicken that has been beaten to about 1 inch thick....Fry till done....





Amazing results....You can then deglaze the pan with a wine and add some shallots for a nice demi glaze...





Enjoy..
Marinate the meat with Cesar salad dressing then sautee.


Marinate with soy sauce and honey then grill, bbq, or sautee.


Twas goood!