Can you share any recipes/ideas for cooking boneless, skinless chicken b*****s?

Question

I want to do something different for dinner today. Thanks.

Answer 1

Take the chicken breast and drizzle with olive oil and then sprinkle Hidden Valley Ranch seasoning packet over the chicken. Bake at 350 until juices run clear. Top with a cheddar cheese and 2 slices of bacon. We always end up serving it on an onion roll with lettuce tomato and mayo. Yummy.

Answer 2

I offer my family-famous recipe:

Partially freeze the chicken, then cut into 1-inch cubes. In a frying pan, put a mound (maybe 1 cup) of brown sugar, sprinkle worcestershire

on the brown sugar until it's all melted. Add ketchup, about 1 1/2 cups, or until you like the taste. Simmer the chicken cubes in the sauce until it carmelizes- or gets very thick. Delicious and addicting.

Answer 3

pour a few drizzles of evoo or canola oil in skillet, season chicken with

cajun seasons and garlic powder, place in skillet, slice red bell peppers and add them as well, add 1/4 c. water and let simmer on low heat.  while that cooks, cut up 2 whole red bell peppers and place in a blender to liquefy, turn off, add 1/4 c. milk or cream and 1/2 tsp. salt and blend to mix through. Check chicken and turn over , pour red pepper mixture over chicken and continue to simmer until done. serve over rice

Answer 4

Rinse chicken b*****s in cold water.

Place in glass (or other non reactive pan).

Season with fresh ground salt and pepper.

Turn b*****s over and repeat.

Mix 1/3 cup A1 or similar steak sauce with one bottle or can of strong beer. (Yuengling lager/Yuengling Back&Tan/Miller High Life/MGD/Molson Canadian are recommended) DO NOT use Anheiser Bush beers or light beer of any kind.

Pour mixture over b*****s until they are covered in liquid. Add more beer if neccesary. add a bit more steak sauce if a large amount of beer needs to be added.

Sprinkle Tony Chachere's Creole seasoning on top of the beer.

Allow to marinade for at least 90 minutes. Longer if time permits.

Cooking:

Preffered method:

Grill on charcoal (or gas if you must) BBQ. Turn pieces to cook evenly on both sides. Baste with leftover marenade to keep moist. Cook until meat is 170' f in center.

Alternate method:

Place meat still in marinade in a 350' f oven. cook until pieces are at least 160' f in center.

Remove from marinade and cook in broiler until marinade carmelizes on meat.

Serve with your favourite side dishes and beer or white wine.

Enjoy.

xx

Answer 5

CHICKEN ALFREDO..GO TO THE STORE BUY SUM ALFREDO SAUCE..SHOULD B N THE SPEGATTI SAUCE SECTION..GET SUM ANGEL HAIR NOODLES...SEESON THE CHICKEN HOW YOU LIKE IT.FRY IT.CUT IT UP WHILE IN THE PAN.PUT THE SAUCE IN THERE..ADD CUT UP TOMATOS IF YOU WANT.N SERVE ON TOP OF  THE NOODLES.

Answer 6

Cook boneless skinless chicken b*****s in a skillet with a little oil about 4 minutes per side on medium heat. Add one chopped onion, cook briefly and add 1 cup of chicken broth. Cook about 3 minutes then add one jar of spaghetti sauce. Turn heat to low, cover and let simmer until chicken is done, approximately 20 minutes. Meanwhile, cook some spaghetti following directions on the box. Drain the pasta and serve the chicken and sauce over the pasta.  Bagged salad and some Italian bread complete the meal.  

Answer 7

Hi Fly Leo,.



Curried Chicken with Rice

4 boneless, skinless chicken b*****s

2 large onions, sliced

3 cloves garlic, minced

1 tablespoon soy sauce

2 teaspoon curry powder

1 teaspoon chili powder

1 teaspoon turmeric

1 teaspoon ground ginger

1/3 cup chicken broth or water

Hot cooked rice

Combine all ingredients in slow cooker (with the exception of the rice). Cover and cook on LOW for up to 8 hours or on HIGH for 3 to 4 hours. Cook your rice separately in a rice cooker or in a separate crock pot. Serves 4.



Can I join you Hun.

Answer 8

I COOK A LOT WITH CHICKEN AND USE THE BELOW WEB SITE.....THE RECIPE IS ALSO A GOOD ONE TO TRY !

http://www.tasteofhome.com

SPICEY LEMON CHICKEN

SERVINGS: 4

CATEGORY: Lower Fat

METHOD: Slow Cooker

TIME: Prep: 20 min. Cook: 4 hours

Ingredients:

1 medium onion, chopped

1/3 cup water

1/4 cup lemon juice

1 tablespoon vegetable oil

1/2 to 1 teaspoon salt

1/2 teaspoon each garlic powder, chili powder and paprika

1/2 teaspoon ground ginger

1/4 teaspoon pepper

4 boneless skinless chicken breast halves (4 ounces each)

4-1/2 teaspoons cornstarch

4-1/2 teaspoons cold water

Hot cooked noodles

Chopped fresh parsley, optional

Directions:

In a greased 3-qt. slow cooker, combine the onion, water, lemon juice, oil and seasonings. Add chicken; turn to coat. Cover and cook on low for 4-5 hours or until a meat thermometer reads 170°. Remove chicken and keep warm.

    In a saucepan, combine the cornstarch and cold water until smooth. Gradually add the cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken over noodles. Sprinkle with parsley if desired. Yield: 4 servings

Answer 9

I have a great pecan chicken recipe on my blog (some pics there, too at http://christiscollections.blogspot.com/... :

Ingredients:

1 package chicken breats (skinless, boneless)

salt & pepper

6 Tbsp. butter

Oil (preferrably olive oil)

2 Tbsp. Dijon Mustard

3 small packages pecan pieces

Preheat oven to 350 degrees

Melt 2 Tbsp butter and remove from stove

Mix Dijon mustard into melted butter ~ you will dip chicken breats into this mixure

Melt 4 Tbsp. butter and 2 Tbsp. oil in skillet

Dip chicken b*****s in butter/mustard mixture, then coat with pecan pieces

Saute chicken in butter/oil mixture in skillet for 3 minutes on each side ~ this sears the pecans onto the surface of the chicken.

Place in glass baking dish and bake for 20 minutes at 350 degrees.

I have some other great recipes on my blog, including for chicken:

Answer 10

I sprinkle with Good Seasons Italian Dressing Mix, then some Parmesan cheese, bake at 400F for 22 minutes.... easy and delicious.

Answer 11

I love chicken cordon bleu! Instead of spending a long time on prep with the original recipes I sometimes take a short cut and grill or pan fry a chicken breast, top it with a piece of ham and swiss cheese.  Once the cheese is melted... I serve.  You can also use any other cheese you like or may have on hand.

Answer 12

1/2 cup dijon mustard

1/4 cup apple juice

2 cloves garlic, minced

2 cups fresh soft bread crumbs

1 cup grated Parmesan cheese

1 Tbsp. butter, melted

1/4 tsp. salt

1/8 tsp. pepper

2 tsp. dried parsley flakes

8 boneless, skinless chicken breast halves

Preparation:

Line a 13x9" pan with foil and preheat oven to 375 degrees.

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

Coat chicken in the mustard mixture, then roll it in the crumb mixture until thoroughly coated. Place the chicken in prepared pan and bake for 20-30 minutes, until golden brown and thoroughly cooked. Serves 8

Note: You have to use soft fresh bread crumbs for this recipe; bread crumbs you make yourself by crumbling or processing fresh bread. Do NOT use the dried bread crumbs you buy in the supermarket; you'll have way too much left over