I have chicken breast out for dinner, got any good ideas, Recipes to share with Me?

Question

Please and thank you...

:o)

Answer 1

maybe u could make a nice curry or even.. maybe sweat and sour chicken with rice...

all u need is a sweat and sour like sauce

rice and vegetables to wich u fancy..:) good luck its easy and tastes good;)

Answer 2

Spinach and Mushroom Stuffed Chicken b*****s Recipe  

  



4 boneless, skinless chicken b*****s, 6 ounces

Large plastic food storage bags or waxed paper

1 package, 10 ounces, frozen chopped spinach

2 tablespoons butter

12 small mushroom caps, crimini or button

2 cloves garlic, cracked

1 small shallot, quartered

Salt and freshly ground black pepper

1 cup part skim ricotta cheese

1/2 cup grated Parmigiano or Romano, a couple of handfuls

1/2 teaspoon fresh grated or ground nutmeg

Toothpicks

2 tablespoons extra-virgin olive oil

Sauce:

2 tablespoons butter

2 tablespoons flour

1/2 cup white wine

1 cup chicken broth

Place b*****s in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.

Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.

Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.

Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure b*****s with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add b*****s to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove b*****s; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return b*****s to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve b*****s whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken b*****s or sliced stuffed b*****s with generous spoonfuls of the sauce.

Answer 3

CHINESE CHICKEN FINGERS  

1 1/2 c. flour

2 tsp. baking powder

2 tsp. salt

1/4 tsp. pepper

2 eggs

3/4 c. milk

1 1/2 tbsp. salad oil

Slice chicken in long thin strips. Dip in batter. Deep fry in vegetable oil.

Answer 4

CHICKEN PARMIGIANA

6 boneless, skinless b*****s

2 eggs, lightly beaten

Isalt/pepper

1/2 C fine bread crumbs

1 C grated parmesan cheese

1/4 to 1/2 C oil

2 cloves garlic, minced

2 cups tomato sauce

1/4 tsp dried basil

8 ozs mozzarella cheese, sliced

cooked spaghetti or linguine

Combine, eggs, 1/4 tsp salt and pepper.  Mix bread crumbs with 1/2 C parmesan cheese.  Dip chicken into eggs, then into bread mixture.  Heat oil in skillet and add chicken till brown on both sides.  Remove to shallow baking dish.

In skillet, saute garlic, add tomato sauce, basil, salt and pepper to taste.  Simmer 10 minutes and pour over chicken.  Cover and bake at 325 degrees for about 30 minutes.  Arrange mozzarrella slices over chicken, until cheese melts.

Serve over pasta with remaining parmesan.

Answer 5

try one of these recipies if u would like :)

1. 3 MINUTE CHICKEN BREAST

half boneless chicken breast

salt & pepper to taste

1 tomato (optional)

A quick meal for 1 person.

Simply put the seasoned chicken breast on a microwaveable plate. Cover and put into the microwave on high setting and cook for 1 and a half minutes.

Turn the chicken breast over, cut the tomato in half and place seeds up on the plate with the chicken breast, and cook for a further 2 minutes.

The chicken will come out tender, juicy, and very tasty. The tomato adds moisture to the dish.

Serve with potatoes, pasta, french fries, salad, or whatever you prefer.

2.OVEN-BAKED CREOLE CHICKEN b*****s

4 boneless-skinless chicken b*****s

1 teaspoon Tony's original seasoning

1 tablespoon butter

salt and pepper (optional)

Put chicken b*****s in an oven-safe pan, add butter to pan, then top chicken b*****s with Tony's on both sides.

You may also want to season with salt and pepper or other seasonings of your choice.

Bake in a 350°F oven for 30 minutes or until chicken is cooked through.

3.SIMPLE RANCH CHICKEN b*****s

4 boneless skinless chicken b*****s

1/2 cup Italian bread crumbs (plus some extra for pan)

3 tablespoons of Hidden Valley dry Ranch Dressing mix

Pre-heat oven to 375°.

Spray bottom of 9x13 baking dish with non stick cooking spray, then coat pan with extra bread crumbs.

Mix dry Ranch Dressing with the 1/2 cup of Italian bread crumbs, then coat both sides of chicken b*****s with the mixture.

Place in pan and cook anywhere from 30-60 minutes, depending on your oven.

4.TANGY CHICKEN b*****s

1 cup vinegar

1/2 cup vegetable oil

2 teaspoons liquid smoke flavoring, optional

1 1/2 teaspoons poultry seasoning

1/2 teaspoon salt

1/2 teaspoon pepper

4 small chicken breast halves without skin

Combine all ingredients except chicken in saucepan. Bring to a boil; remove from heat. Place chicken b*****s in marinade. Cover and refrigerate 6 to 8 hours, turning occasionally. Grill 30 to 40 minutes.

5.TERIYAKI CHICKEN BREAST SANDWICH

1 c. Moore’s Teriyaki marinade

4 boneless chicken b*****s

4 submarine rolls

toppings of choice: cheese, onion, lettuce, tomato, etc.

Marinate chicken b*****s in Moore’s Teriyaki sauce for 1/2 hour. Remove from marinade and drain.

Spray non-stick skillet with vegetable cooking spray. Sear chicken over medium-high heat turning once. Finish cooking on medium heat.

Chicken is done when middle is opaque white. Place the chicken b*****s on the submarine rolls and top as desired.

6.CHICKEN BREAST ALFREDO

1 lg. onion, chopped

1 lg. green pepper, chopped

3/4 c. butter

2 cloves garlic, crushed or garlic powder

2 whole chicken b*****s, split and boned

1/2 c. wine

1 (16 oz.) can Hunts Special Tomato Sauce

2 tbsp. basil

1/2 tsp. oregano

1 c. mushrooms

1/4 c. soy sauce

6 oz. Mozzarella cheese strips

Salt and pepper

Saute onions and pepper in 1/2 cup butter. Add garlic with slotted spoon. Remove vegetables and set aside. Brown chicken b*****s in pan and then replace onion, pepper, garlic and add wine, tomato sauce, spices, salt and pepper. Cover and cook until tender about 30 to 45 minutes.

While chicken is cooking, saute mushrooms in soy sauce and remaining butter until tender. When chicken is tender cover with cheese strips (just before serving). When cheese begins to melt top with mushrooms. Serve over butter parsley, spaghetti.

7.MARYLAND FRIED CHICKEN b*****s

6 boneless skinless chicken b*****s

2 beaten eggs

breadcrumbs

½ cup seasoned flour

½ tablespoon cooking oil

Preheat oven to 350˚F. Dip chicken into flour, eggs, and crumbs in that order. Fry in oiled frying fan for 2 to 4 minutes. Flip and repeat. Place in oven for 12 minutes.

Serves 4.

8.LEMON-HONEY CHICKEN b*****s

4 lg. chicken breast halves, skinned

1/3 c. honey

1/4 c. lemon juice

1/2 stick butter

2 tbsp. boiling water

1 tsp. Everglades seasoning

Wash chicken b*****s and pat dry. Place bone side down in a square Pyrex baking dish and sprinkle Everglades seasoning on top.

Add boiling water to honey, and stir well. Then add lemon juice and melted butter. Spoon over chicken b*****s and cover baking dish lightly with aluminum foil.

Bake at 325 degrees until just done. Remove aluminum foil and baste the chicken and continue cooking and basting until browned. Serve chicken and sauce with wild rice.

9.MADEIRA CHICKEN b*****s

2 whole chicken b*****s, split, boned and skinned

2 tbsp. butter

Salt and black pepper

1/2 lb. fresh mushrooms, sliced

2 tsp. fresh lemon juice

1/3 c. Madeira, sherry or chicken bouillon

1/2 c. whipping cream

1 c. shredded Swiss cheese

Combine mushrooms and lemon juice. Set aside, letting mushrooms marinate. Brown chicken b*****s in melted butter for 5 minutes. sprinkle with salt and pepper. Add Madeira, sherry, or bouillon to chicken. Roll chicken in liquid. Simmer 5 minutes, until chicken in cooked (do not over cook or b*****s will be dry). Remove chicken to platter and keep warm. Turn heat to high. Reduce liquid mixture to 1/4 cup. Add mushrooms and saute until mushroom/lemon juices have evaporated. Add cream; boil over high heat until sauce is thickened and reduced. Return chicken to skillet, simmering until rewarmed. Sprinkle with cheese. Serve.

Serves 4.

10.POACHED CHICKEN b*****s

Boneless, skinless chicken b*****s

Paprika

Sliced almonds (optional)

Place chicken b*****s in baking pan in single layer. Sprinkle liberally with paprika. Sprinkle on almonds. Cover pan tightly with aluminum foil. (A covered casserole dish may be used.) Put in 350 degree oven. They will poach in their own juices in 30 minutes. Test for doneness.

Other seasonings may be used. The secret is to have the tight cover so the juices do not evaporate in cooking.

I sometimes cook these on top of the stove in a heavy skillet, but then I add about 1/4 cup of water and keep heat low.

11.GRILLED CHICKEN b*****s

2 lbs. chicken b*****s, deboned and unskinned

1/4 c. oil

1/4 c. soy sauce

1/4 c. white wine

1 tsp. tarragon

1 tsp. dry mustard

1. Put all ingredients in a bowl and marinate for several hours.

2. Grill over coals about 30 minutes, turning every 5 minutes and basting with the reserved marinade.

Serves 4.

12.GOLDEN BAKED CHICKEN BREAST

2 chicken b*****s halved

4 teaspoons soft butter

2 tablespoons instant minced onion

1/2 teaspoon garlic salt

1/4 teaspoon paprika

2 tablespoons parsley, chopped

Heat oven to 425 degrees. Remove skin from chicken. Place in ungreased baking pan, spread butter on each piece of chicken. Sprinkle onion and garlic salt, paprika. Bake uncovered for 30 to 35 minutes or until tender. Sprinkle with parsley.

Answer 6

wash it nicely. add a little red chilly powder ,coriander powder , turmeric, ginger-garlic paste, curds, salt to taste sliced onions and marinate for sometime then cook it in the cooker

Answer 7

Here is a recipe that is called Chicken, Broccoli, and, Penne Pasta

1lb of Penne Pasta

1/2 cup of broccoli

1 tablespoon of fresh Garlic

5 pieces of chicken cut in cubes

2 teaspoons of italian seasoning

It is very good and you can add and remove whatever you want

Answer 8

how about stuffed chicken breast?

1.tenderize the meat

2.butterfly each piece so that they are almost two piece but are still connected.

3. place a piece of mozzarella and a piece of deli ham in each, and close them.

4.place the chicken in a glass baking pan; cover with your favorite tomato sauce and then with a layer of shredded mozzarella and parmasan.

Answer 9

Chicken Cordon Bleu: Pound chicken b*****s until they are about 1/4 inch thick. Get some sliced ham (deli ham seems to be the easiest), swiss cheese, and a small dash of garlic powder. Sprinkle flattened chicken b*****s with garlic (and parsley if you have some). Lay ham and cheese slices on chicken and roll up and secure with toothpicks. Coat the rolled up chicken in beaten egg and roll in plain bread crumbs. Put 'em in a frying pan with some oil and brown the outside. Finish in the oven, about 20 minutes at 375 degrees. Serve with your favorite sides. (I like salad and mashed potatoes.)

Answer 10

Butterfly cut, fill with stove-top, roll and wrap in foil (spray with butter or butter flavored no-stick stuff) bake about 45 mins at 350'.  Open foil and bake about 5 more mins to brown.  Serve with mashed and corn.  Maybe gravy.

Answer 11

http://southernfood.about.com/library/re...