Need some ideas for chicken b*****s...?

Question

I have some boneless skinless chicken b*****s in the freezer. I would love some new ideas of what do to with them for dinner. Thanks!

Answer 1

put chicken in mixture of half dales steak sauce and half water

let sit of and hour or so

take out of mixture and season with pepper,creole season,a little garlic powder

then grill

this is great by itself or with alfredo  

Answer 2

This is a very simple recipe.  My wife and I work until 5:00 PM and this is quick to prepare and cook after a long day.

Alfredo Sauce

3/4 cups Italian bread crumbs

3/4 cup Parmasean Cheese

3 tbsp oil

Pre heat your oven to 350 degrees

Mix the bread crumbs, cheese and oil together

Take some Alfredo sauce and spread it over each breast.  Pat the bread crumb mixture to completely cover each breast

Bake for 20 - 30 minutes or until a thermometer reaches 160 degrees.

Serve warm with roasted vegetables over angel hair pasta.

Enjoy

Answer 3

Lemon Chicken

4 boneless skinless chicken breast halves

4 teaspoons lemon juice

4 cloves garlic, pressed

1 tablespoon brown sugar

2 teaspoons low sodium soy sauce

2 tablespoons vegetable oil

Parchment paper

Place chicken between two sheets of parchment paper and whack away at them to flatten them to about 1/2 inch thick. Combine lemon juice, garlic, sugar and soy sauce. Place chicken in a bowl and pour marinade over chicken; flip to coat both sides. Cook chicken in oil, in a large skillet, over medium-high heat for about 5 minutes per side.

Dipping Sauce

2 tablespoons low sodium soy sauce

2 tablespoons lime juice

1 1/2 teaspoons rice vinegar

2 tablespoons brown sugar

1 clove garlic, pressed

1 teaspoon chili

garlic paste

Combine soy sauce, lime juice, vinegar, sugar, garlic and chili garlic paste in a small bowl. Per serving: 232 Calories; 8g Fat; 28g Protein; 10g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 463mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates. LC SERVING SUGGESTIONS: Serve with dipping sauce on side. Add stir-fried caul-rice (process cauliflower in a food processor till it resembles grains of rice. Place rice in a skillet or wok and sauté or stir-fry until tender) and steamed broccoli.

Chicken Roll Ups**** (try turkey!!!)

Shake boneless skinless chicken breast or turkey cutlets in shake n bake (recipe follows, or buy it from the store)

Mix 1 Pkg. stove top stuffing (6oz) with 1 2/3 C water & about 1-3 TB butter. Let stand about 5 minutes. (water doesn't have to be boiled, this is to moisten the stuffing, not cook it)

Spoon over each piece of meat some stuffing. Roll up & place seam side down on foil lined baking sheet. If there is any stuffing left over from stuffing the chicken, place stuffing over the chicken.

Toss some veggies (squash, carrots, onion, potaotes, peppers, frozen veggies, etc) in Italian dressing (or whatever you like) Place by the chicken, on foil.

bake 400 F for 30 minutes.

Fake Shake N Bake

3TB whole wheat flour

1 TB wheat germ (found in cereal isle, or at natural health food stores)

1/2 C bread crumbs

2 ts sugar

1 ts salt

1 ts italian seasoning

(may opt. add 1 TB olive oil, but I only have 1x)

Use as shake 'n bake

italian chicken

coat chx b*****s with shake & bake

Bake at 400 F for 30 minutes.

Remove from oven, top with pasta sauce or tomato sauce & mozza cheese - place back in oven till heated through & cheese is melted.

Answer 4

I just did this for dinner

crushed garlic

diced onions

thinly sliced fresh pears

brown all in a pan with olive oil for 5 or so minutes, then butterfly slice the chicken...stuff with  mixture, then bake at 375 till done..its mine own recipe!!!

Answer 5

all you need is too really make them thin sliced, add lemon and salt to taste and walla

Answer 6

All the ideas above sound yummy, I'm gonna have to give them all a try, lol

I love chicken b*****s, we often make fajitas (chicken, Vidalia onion, green and red peppers, with fajitas mix from a package) or stir fry (similar to fajitas but add mushroom and teriyaki sauce), but my favourite is coq au vin with pear or apple.

Brown the chicken b*****s in a little olive oil in a dutch oven or heavy fry pan with lid.  Add garlic, onion, saute until onions are clear.  Add one or two either apple or pear (peeled, cored, diced) and also add sauce made of the following:  chicken stock, sweet mustard, a touch of chopped ginger and a splash  of white wine or brandy.  Reduce temperature to med-low, cover and simmer until the chicken is cooked (no longer pink inside).  Serve with rice.

Sorry I can't give exact measurements and timing, I kind of go by taste and feel.

Answer 7

Chicken Ritz Casserole

Ingredients:

5-6 chicken b*****s, cooked

1 can cream of chicken soup

1 can cheddar broccoli soup

about 1/4 soup can of milk

1-1/2 c. sour cream

2 c. cooked minute rice (1 c. prior to cooking)

dash salt and pepper

30 to 40 Ritz crackers, crumbled

Butter

Cooking Instructions:

Cook chicken and remove chicken from bone and cut up. Place chicken in casserole dish. Mix together remaining ingredients. Pour mixed ingredients over chicken. Top with crushed Ritz crackers; dot with butter. Bake at 350F. for 45 mins.

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Garlic Chicken b*****s with Brown Sugar

This is so easy and very good!

5 Tbs oil

6 or more garlic cloves, minced

1 Tbs brown sugar

3 boneless skinless chicken b*****s

Preheat the oven to 500F.

Heat the oil over medium heat, add the minced garlic and cook slowly, stirring constantly, until softened. Make sure the oil is not too hot. You don't want to brown the garlic and it can get to that point quickly if you're not careful.

Take it off the heat after 5 minutes or so and add the brown sugar and stir it in.

Line a shallow roasting pan with foil and spread oil across the foil. Lay your boneless skinless chicken b*****s across it, spread the garlic/oil/brown sugar mix across the chicken. Bake for 15 minutes, or until done.

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chicken parmesan:

a pound of chicken cutlets (or buy chicken b*****s and cut them into thinner 'tender' size pieces)

a cup of italian breadcrumbs

half a cup of parmesan cheese

one egg, beaten

a cup of flour

mozzarella cheese slices

tomato sauce (I prefer prego traditional, but use whatever you like)

olive oil

put the flour in a bowl, the egg in a second bowl, and the mix the breadcrumbs and parmesan in a third bowl.

make sure the chicken is no thicker than about half an inch. take each piece and put it in the flour to coat it, then dip it in the egg, letting the excess run off, and then dip it in the breadcrumb mixture, making sure the entire piece is covered. do each piece you have like this.

heat up a frying pan with olive oil covering the bottom of the pan to medium high heat. when its hot, put the chicken in the pan and let it sit until the bottom sides are golden (depending on your stove heat, 1 minute-3 minutes) then flip and do the other side, when both sides are golden remove the chicken.

if I have time I like to put the chicken in a casserole dish with sauce poured over it and a slice of cheese on top of each, cooking at 375 until the cheese gets melted and bubbly. you can always just heat the sauce and pour it over the chicken and put a cheese slice on each piece and serve it like that too. its great with a side of pasta and garlic bread

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Spiced Up Chicken Enchilada Casserole

This layered casserole features tortillas, refried beans, cooked chicken, whole kernel corn, Mexican-blend cheese, and enchilada sauce.

:

• 8 chicken b*****s

• 2 tablespoons favorite Mexican spices

• About 10 flour tortillas (either white or wheat)

• 1 1/2 cups refried beans

• 2 cups whole kernel corn

• 2 cups Mexican-blend

• cheese inside + 1 cup more for topping

• 2 1/2 cups Enchilada sauce

•

Method:

Cook chicken b*****s sprinkled with Mexican spices either in skillet or in the oven until thoroughly cooked; shred the chicken and set aside. Take a 9X13 pan and grease it with cooking spray. Cover bottom and half way up sides with tortillas (2 or 3), tearing to fit. Spread HALF of the refried beans over tortillas. Sprinkle with HALF of the chicken, corn, cheese, and 1 cup of the enchilada sauce. Layer more tortillas on top to cover and repeat layering process. When done with the second layer, put the remaining tortillas on top and spread the remaining 1/2 cup of enchilada sauce on top. Cover with foil and place in a 375 degree oven for about 35 minutes, or until hot. Remove foil for last 8 minutes of baking and sprinkle with remaining cup of cheese. Cut, serve, and enjoy!

Notes:

This recipe is so full of flavor and perfect for busy families who do not have that much time in the evening to cook. This will definitely become a family favorite. This recipe makes plenty for any number of people, because leftovers are always a plus!

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Zippy Tex-Mex Chicken

This "hot" skillet meal combines Mexican-style Rice-a-Roni with cubes of cooked chicken, corn, tomatoes and canned jalapeno peppers.

:

• 2 boxes Mexican-flavor Rice-a-Roni

• 4 Tbsp butter

• 4 boneless, chicken breast halves, cooked and cubed

• 1 cup frozen whole kernel corn

• 1-2 cut up tomatoes

• 1/2 jar or about 1/2 cup sliced jalapeno peppers

• Sour cream

:

Brown Rice-a-Roni in 4 Tbsp butter, and add water as per instructions on rice-a-roni boxes. Add the cooked chicken breast pieces, the corn, and the seasoning packet. Put on the lid and cook for the time recommended on the box, about 20 minutes. When done mix in the cut up tomatoes and peppers. I put the sour cream on the table when I serve this--a nice big do

Answer 8

Thaw the chicken b*****s,flour them and brown them in some canola oil,place in a baking dish,

mix together:

1 bottle Western salad dressing,or French

1 can of Cranberry sauce,either jellied or whole works

1 envelope Lipton's onion soup mix

pour the mixture over the chicken,bake for 1 hour,at 350 degrees

This sauce is also very good on ribs too,and can be used for a sauce on small meatballs,or smokies as an h'orderves.

Answer 9

This was a winner in the buffet we prepared during a class.

Cajun chicken fingers

4 chicken b*****s, cut into strips

1-2 thumbs ginger, very finely minced

1 green onion, finely minced

garlic, as preferred(paste)

*Marinade chicken in everything, season with salt and pepper. (30 minutes)

Batter:

240g. flour

240g. milk

1 egg beaten

juice of half a lemon

Bread crumbs

*Dip chicken in batter and roll in bread crumbs. Deep fry.

Serve with:

Honey mustard sauce

1 tbsp. mustard

2 tbsp. honey

1 cup mayo

Great with potatoes.

Answer 10

1 10oz jar of apricot preserves

1 bottle of Russian salad dressing

1 envelope of Lipton dry onion soup mix

Mix until well blended and pour over chicken or pork. Bake until chosen meat is done.

I've used chicken wings (cut up like Buffalo wings), chicken b*****s, whole chicken cut-up, pork ribs, pork chops, country style ribs.