101 Ways to cook chicken breasts....

Do you think we could fill up a post with 101 ways to cook chicken breasts with no repeats? I was trying to make a menu last night, and couldn't even think of enough to make 6 weeks of meals! Anyone want to try? I'll post one first!

Honey Dijon Chicken
4 boneless chicken breats
1 can cream of celery or chicken soup
2T mustard
1T honey
1/2c. apple juice, broth, or water
1 tsp. olive oil

Salt and pepper chicken on both sides, to taste, warm oil, and brown chicken in a skillet. Remove, and keep warm. In the same skillet, add all other ingredients, mix well. Place chicken back in pan and simmer until no longer pink in the center.

~Cari

I will post some, chicken breasts are my specialty bc they are my family's favorite.

Chicken Breasts w/Lemon Pepper

Very simple....

Pound boneless, skinless breasts between sheets of waxed paper until rather thin. Sprinkle both sides with lemon pepper. Saute in skillet with melted butter. Delicious.

Hello from Kansas!
I use this recipe alot, not just for the drumsticks it calls for but also done a whole chicken like this. DH told me I was holding out on him the first time he had it.

Hoedown BBQ'd Chicken

8 chicken drumsticks, skinned
1/4 c. butter
1 c. chopped green onion
2/3 c. beer
1 envelope dry onion soup mix
3/4 c. pineapple preserves
1/2 c. ketchup
2 tbsp. steak sauce
1 tbsp. yellow mustard
2 tsp. prepared horseradish


In fry pan, place butter and melt over medium heat. Add chicken and onion and cook, turning, until chicken is browned on all sides.
Remove from fry pan and place in a baking dish. Pour beer over chicken;sprinkle with HALF the dry soup mix. Turn chicken and sprinkle with the rest of dry soup mix.
Bake uncovered at 350º for 30 minutes.

In same fry pan used for chicken,make sauce by mixing the preserves,ketchup,steaksauce,mustard and horseradish. Simmer stirring ocasionally for 10 minutes. Pour over chicken and bake uncovered for another 20-30 minutes. Serves 4.

DeeKS

PS- if you can't find pineapple preserves use 1/2 can drained crushed pineapple with about 1/4 c. corn syrup.

San Francisco Chicken

4-6 Boneless chicken breasts (or boneless pork chops)
3 cloves garlic, minced (or 1/2 tsp. garlic powder)
4 T. soy sauce
3 T. brown sugar
1 1/2 c. chicken broth
1 T. cornstarch

Lightly brown chicken breasts in a small amount of oil. Remove from pan and add garlic, soy sauce, brown sugar and 1 c. chicken broth. Stir to mix and return chicken to pan and cover. Simmer for a few minutes until the chicken is done (15-20 minutes or so). Remove chicken again and add remaining broth which has been mixed with cornstarch. Bring to a boil to thicken and return chicken to the pan, coating it well. Serves 4. Simple and delicious!

I like to double the sauce and serve it over rice or noodles.

Honey-Dijon Chicken

4 boneless skinless chicken breast halves
1/4 cup honey
2 Tbls lemon juice
2 Tbls soy sauce
1 tsp Dijon mustard

Place chicken in an ungreased 11 x 7 x 2 in. baking dish. Combine remaining ingredients; pour over chicken. Bake, uncovered, at 350 degrees for 35-40 min. or until juices run clear, turning and basting with pan juices every 15 min.

This recipe only has 3 grams of fat per serving.

Kathy

Texas Ranch Chicken

2 teaspoons olive oil (I omitted)
1 1/2 pounds skinless, boneless chicken parts
1 1/2 cups Ranch-style salad dressing
2 cups shredded mozzarella cheese


Directions
1 Preheat oven to 350 degrees F (175 degrees C). Spread the olive oil in a 9x13 inch baking dish.
2 Arrange chicken in the dish, and cover with the dressing. It's best to place chicken pieces close together so that the cheese and the dressing do not burn on the bottom of the pan.
3 Bake for 20 minutes in the preheated oven. Remove from heat, top with mozzarella cheese, and return to the oven. Continue cooking for about 15 minutes, until the cheese is melted and lightly browned and the chicken is no longer pink and juices run clear.

Kathy
BTW I just make one of these at a time using boneless, skinless chicken breasts in my toaster oven and eat it on a steak roll.

Baked "Fried" Chicken

boneless chicken breasts (as many as needed

1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese (green can)
2 Tbls cornmeal
1/2 tsp cayenne
1 egg white

Brush chicken with a beaten egg white and coat with mixture.

Place in baking dish, spray with cooking spray. Bake in a 425 degree oven for 35 min. or until juices run clear.

I just made up a quadruple batch of the coating and put it in the freezer to have.

Kathy

Salsa Chicken

Brown boneless, skinless chicken breasts (amount as per your family)

Remove from heat and put in casserole dish.

Cover with about 1/3 cup salsa per breast. Sprinkle with chopped cilantro and shredded cheddar cheese.

Bake at 375 degrees for 20-30 minutes till heated through.

Serve: on large crusty rolls, or with other side dishes.

CHICKEN SCAMPI

1 lb. boneless chicken breast
Flour
1 stick unsalted butter
1/4 cup oil about
4 Tbsp. additional butter
3 - 4 garlic cloves, minced finely
1/2 cup chicken broth (homemade or canned)
2 Tbsp. dried parsley ( fresh is best if you have it around)
1/2 lb. fresh sm. mushrooms sliced, optional
A splash of white wine if desired
Salt and freshly ground pepper to taste
1/2 tsp. red pepper flakes, if desired

Cut chicken in strips (1/2 inch-1 inch). Dredge in flour. Melt the stick of butter and oil together. Saute the garlic - then add the chicken and mushrooms
and saute until lightly browned. Remove from pan. Combine rest of butter, chicken broth and parsley. Heat until butter melts. Add chicken, mushrooms and optional ingredients and simmer about 15 minutes until chicken is done.
Freezes well. Serve over rice or noodles.

Bump, for more recieps!! My sister eats a lot of chicken breasts

bump

FAVS & RAVES ...

RIB-STICKIN' CHICKEN

Marinate your chicken breasts in Open Pit (tm) sauce (KEEP COVERED & IN FRIDGE) and then grill (George Forman or Gas Grill) until done while basting with Open Pit (tm) sauce often ... and serve with uncooked (warm if you like) Open Pit (tm) on the side. Oh, did I mention that I like Open Pit (tm) BBQ Sauce ... but you can use your own favorite. IMPORTANT: Do NOT serve the uncooked marinade EVER ... Ann

Chicken Cacciatore

1 cup mushrooms, sliced
1 cup tomato sauce
1 (16-ounce) can whole plum tomatoes
1/2 cup white wine (or cooking wine)
1/4 teaspoon basil
1/4 teaspoon oregano
1 bay leaf
2 teaspoon minced garlic
1 onion, chopped
4 half chicken breasts, skinned, boned
2 tablespoons fat-free chicken broth

In a large skillet, heat the chicken broth. Add the chicken, onion, and garlic, and brown. Add the remaining ingredients except mushrooms. Bring to a boil, cover and simmer for approximately 30 minutes. Add the mushrooms, cook for10 additional minutes. Remove the chicken from pan; boil down sauce until slightly thickened. Serve over cooked rice.

Chicken Wings in BBQ Sauce:

3 pounds chicken wings (about 16 wings)
Salt & pepper to taste
1-1/2 cups any variety BBQ Sauce
1/2 cup honey
2 teaspoons prepared or spicy mustard
2 teasposns Worcestershire sauce
Tabasco to taste (optional)

Rinse chciken and pat dry. Cut off and discard wing tips. Cut each wing at
the joint to make two sections. Sprinkle wing parts with salt and pepper.
Place wings on broiling pan and broil 4 or 5 inches from brolier 10 minutes
each side (20 minutes total) or until chicken is brown. Transfer chicken to
crock-pot.

For sauce: Combine BBQ sauce, honey, mustard, Worcestershire sauce and
Tabasco in small bowl. Pour over chicken wings. Cover and cook on low for 4
to 5 hours or high for 2 to 2-1/2 hours. Serve directly from crock-pot. I
usually serve them with curly potatoes.