good chicken breast recipes?
.. I’m making dinner for the family, and they want chicken breasts
what are some good recipes/sides to go with it?
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October 31st, 2010 at 5:29 am
Shake and bake always works for me as for sides Mashed potatoes and corn! yumm.
October 31st, 2010 at 5:34 am
cook them in a skillet with butter and a couple bouillon cubes it’s very tasty and easy
October 31st, 2010 at 5:46 am
just the other night I took chicken breast & wrapped bacon around them & baked them in the oven for 45min. I made some noodles with them out of a pack of noodles & cream of chicken soup. throw in a veggie & your good to go. the chicken w/bacon was quite tasty!
October 31st, 2010 at 6:17 am
My kids love it when I make a stir-fry. It keeps the breast moist too….doesn’t dry the meat out because it cooks so quickly.
Chunk the breasts up and toss with a little cornstarch. Add oil to a hot pan and stir-fry on high heat. Add your choice of veggies to the mix and seasoning. We like teriyaki flavors here.
October 31st, 2010 at 6:59 am
I like to get my long casserole dish, toss my chicken breast in and sprinkle with some black pepper. Then I take a can of green beans, drain them and throw that over the chicken. Then I take a can of cream of mushroom, cream of chicken and 1/4 cup of milk and mix that together and pour it over the chicken and beans…bake it in a 375 oven for about 45 minutes until the chicken is done. Its pretty tasty!!
October 31st, 2010 at 7:36 am
STUFF THEM WITH HAM &CHESSE GRILL
October 31st, 2010 at 8:13 am
I **love** chicken florentine. It’s looks elegant and a lot of hard-work, but it’s really simple to do and it’s pretty healthy for you too.
Cook the chicken in a pan — sliced, whole or split, however you preffer your chicken. Boil fettucini noodles in a seperate pot.
Once the chicken is cooked, removed it, and using the same pan poor whole whipping cream into the pan, picking up bits of the chicken stock and cook-off to flavor the sauce, chop in spinnach and artichoke hearts and let it simmer for about 5 minutes.
Strain the fettuccini noodles, stir in any ol alfredo sauce that you prefer, top it with the chicken and drizzle the sauve over the top and voila. Done.
Takes all in all about 35 minutes if you be sure to remember to start the noodles and chicken at the same time, lol.
and it’s extra easy because other than cooking the chicken through, everything else is to youre liking — however tender you like the noodles, how much sauce you like and want to make, or how much spinnach/artichoke hearts you want to add to your liking, so theres no trickey measurements or quantities to remember — it’s all up to you 🙂
October 31st, 2010 at 9:03 am
I like to fry the breast in a little butter/oil with either red or white onion and some yellow and red peppers. Season to flavour, turn down the heat and turn in a pot of creme fresh. Let this come together for a couple of moments then serve with rice.
October 31st, 2010 at 9:47 am
Chicken enchiladas are killer with green sauce & ton’s of cheese! Or you might try going to : marthastewart.com She has everything you need to give you some ideas my friend. Bona petit…
October 31st, 2010 at 10:41 am
Marinate them in Italian dressing for about 1 hour then roll in Italian style bread crumbs – bake at 375 degrees F for 45 minutes to 1 hour depending upon how thick/big they are. Serve with smashed potatoes, green beans and maybe some gravy. It is easy, fast and very tasty.
October 31st, 2010 at 11:12 am
I found this recipe in a magazine while in college and have been making it ever since. It’s quick, easy and very tasty 🙂
Chicken and Broccoli Alfredo
Prep/Cook: 25 minutes
Serves: 4
Ingredients:
6 oz. uncooked fettuccine *
1 cup fresh OR frozen broccoli flowerets
2 tbsp. butter OR margarine
1 lb. skinless, boneless chicken breast, cubed
1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Mushroom Soup OR Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. freshly ground black pepper
Directions:
COOK fettuccine according to pkg. directions. Add broccoli for last 4 min. of cooking time. Drain.
HEAT butter in skillet. Add chicken and cook until browned, stirring often.
ADD soup, milk, cheese, pepper and fettuccine mixture and heat through. Serve with additional Parmesan cheese if desired.
TIP: *Or substitute spaghetti for fettuccine.
Best of Luck and Enjoy!
October 31st, 2010 at 11:49 am
do you go to costco? if you do there is a dip called spinach parmasian. you slice the breast in half down the middle,stuff it with the dip and bake it with whatever else you want around it and season just a little with salt and pepper. covered or uncover however you prefer,the browning,and ooh-la-la!!
October 31st, 2010 at 12:44 pm
Boil the chicken till its done, heat oil in a seperate pan, takeout the cooked chicken and dip it in flour, put it in the hot oil till you get brown crust, flipping every 2 minutes, till its done, put it on the plate with bread and mashed potatoes and its done
October 31st, 2010 at 1:34 pm
Spinach Stuffed Chicken Breasts
Ingredients-
4 skinless, boneless chicken breasts
1/2 cup mayonnaise
1/2 cup crumbled feta cheese
2 cloves garlic, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
4 slices bacon
Preparation-
In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside.
Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. Place in shallow baking dish. Cover.
Bake at 375 degrees F (190 degrees C) for 1 hour, or until chicken is no longer pink.
October 31st, 2010 at 1:56 pm
Here’s a recipe that we make all the time at out house. It looks like it’s a lot of work from the ingredient list but most of it is just measuring out liquid that you use to make the sauce – there’s very little chopping.
Pierre Franey’s Chicken Breasts with Mustard-Shallot sauce
4 skinless, boneless chicken breast halves, about 1-1/4 pounds
Salt and freshly ground pepper to taste
1 tablespoon butter
3 tablespoons finely chopped shallots
2 sprigs fresh thyme or ¼ teaspoon dry
1 tablespoon balsamic vinegar
¼ cup dry white wine
1 teaspoon Worcestershire sauce
½ cup fresh or canned chicken broth
2 teaspoons tomato paste
¼ cup heavy cream
1 tablespoon Dijon-style mustard
2 tablespoons finely chopped parsley
1. Sprinkle the chicken breasts with salt and pepper.
2. Melt the butter in a heavy nonstick skillet over medium-high heat and add the breasts, skin side down. Cook until lightly browned, about 6 minutes. Turn the pieces and cook about 6 minutes more.
3. Remove the chicken pieces to a warm platter. Add the shallots and thyme to the skillet and cook briefly, stirring, until the shallot is wilted. Add the vinegar, wine and Worcestershire sauce and bring to a boil. Add the chicken broth and return to a boil. Stir in the tomato paste. Cook until reduced by half and add the cream. Bring to a full rolling boil and stir in the mustard. There should be about ¾ cup.
4. Spoon the sauce over the chicken pieces and garnish with parsley.
Makes 4 servings
We always serve this with rice (to catch the sauce which you won’t want to waste) and a simple vegetable like carrots or green beans.
October 31st, 2010 at 2:00 pm
If the chicken is boneless skinless breasts, I like a simple pan fry method, just pan fry in some butter/olive oil, salt and pepper……sometimes simple is the best, and it lets the true taste of the chicken through…..Oven roasted potatoes and some green beans on the side would be nice, OR a nice rice pilaf and some steamed broccoli in a lemon butter sauce……
If you want to try something new on your family, here’s one that has met with a LOT of success, and only 3 ingredients!!
Apricot Chicken
1-1 1/2 lbs chicken breasts, boneless skinless
1/2 cup apricot preserves
3 TBS Dijon style mustard
1/4 cup cider or red wine vinegar
Brown chicken breasts on both sides, mix preserves with mustard and pour evenly over breasts, cover and cook 10 minutes on medium heat. Remove chicken to a plate and cover with foil and put in 200F oven to keep warm……Turn heat to high and stirring constantly, add vinegar to pan sauces and cook on high till reduced to a thick glaze, about 3-5 minutes…….remove chicken from oven and add any accumulated juices from plate to pan and stir……..pour pan sauce over chicken and serve immediately…….Enjoy!!!
Christopher
BTW, you can also prepare pork chops the same way, only substitute black current preserves for the apricot preserves….